Following of from the successful Chocolate Fondant experiment Dianne decided to bake Chocolate Cherry Cookies today. She found this recipe and knew we had all the ingredients – so off to the kitchen we went. This recipe looks as if it might make a big mess in the oven but I can assure you it worked really well. You do put the topping on before you bake them. That is correct, honest.
- 1½ Cups Flour
- ½ Cup Cocoa powder
- ½ cup Butter
- 1 cup Sugar
- ¼ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 large Egg (if your eggs are small you may need 1½ – 2)
- 1½ teaspoons Vanilla
- 24 undrained maraschino cherries (reserve 4 teaspoons of cherry juice)
- 1 cup semisweet chocolate piece
- 1/2 cup sweetened condensed milk
- Combine flour and cocoa; set aside.
- Beat butter with sugar, baking soda, baking powder and salt until well mixed.
- Beat in egg and vanilla, scraping the side of the bowl as required.
- Gradually beat in flour mixture. Add more egg (beaten) to bind mix if required.
- Shape dough into 1-inch balls and place 2-inches apart on an ungreased cooking sheet.
- Press down the centres with your thumb.
- Drain cherries, reserving juice.
- Place a cherry in the centre of each cookie in the depression you made with your thumb.
- Combine chocolate pieces and condensed milk in a small saucepan.
- Cook and stir over low heat until the chocolate is melted.
- Stir in the reserved cherry juice.
- Spoon about 1 teaspoon of the chocolate mixture over each cherry, spreading to cover cherry.
- If the frosting is too thick, thin with additional cherry juice.
- Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
- Cool on cookie sheet for 1 minute.
Didn’t take that long to mix this all up and get them in the oven to bake. Just waiting for them to cool so I can take a picture…and so we can try them.
Yes, they look as good as they tasted!!