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Chocolate Covered Cherry Cookies
Who knew there was a recipe chock-full of my fave ingredients: condensed milk, almond paste, chocolate, and maraschino cherries. Inspired by the classic candy, these are rich and decadent. Stemless maraschinos can be used, then you could glaze the entire cherry for a hidden cherry surprise. Cherry liqueur can be replaced with cherry extract.

Cookies
1 cup flour
1/2 cup dark unsweetened cocoa powder sifted
1 teaspoon baking powder
1/2 teaspoon fine grain sea salt
4.5 oz. almond paste about 6 tablespoons
1/2 cup sugar
6 tablespoons unsalted butter
1/2 teaspoon almond extract
1 large egg
1 teaspoon cherry liqueur or kirsch
24 drained maraschinos xpatted dry

Glaze and décor
1 cup semisweet chocolate chips
1/2 cup sweetened condensed milk
1 tablespoon maraschino cherry juice from the jar of cherries
2 tablespoons white nonpareils optional

INSTRUCTIONS

Cookies
In a medium bowl, whisk together the flour, dark cocoa powder, baking powder and salt. Set aside. Place the almond paste in the bowl of an electric mixer fitted with the whip attachment. Turn on low speed and gradually add the sugar and mix until crumbly. Beat butter in one cube at a time, beating well until the mixture becomes lightened and fluffy, about 3 minutes. Scrape down the bowl and mix again to make sure no lumps or almond paste are hiding in the bottom of the bowl. Add the almond extract, the egg, and the cherry liqueur, if using. Beat until smooth. Stop the mixer and add the dry ingredients. Mix on low until just combined. If the dough feels sticky, refrigerate for 15 minutes.

Using a cookie scoop (4 teaspoon capacity) portion 24 level scoops of dough on the parchment sheets. Alternatively use a slightly heaped tablespoon to scoop. Roll the dough into balls between your palms and return them to the baking sheets. Press a maraschino cherry in the center of each ball. Refrigerate the cookies on the sheets for 30 minutes. Bake on parchmented pan 350 deg 13-15 minutes, or til puffed and fragrant. Cool on baking sheets completely.

Glaze
Place choco/chips and sweetened condensed milk on med-low heat. Cook, stir til melted and smooth. Offheat stir in the maraschino cherry juice. Pipe or spoon on cookie and immediately sprinkle with nonpareils. This frosting sets quickly, so work fast. Store refrigerated. Bring to room temp before serving.