Chocolate Covered Cherry Cookies / makes 48 cookies
Ing 1 ½ cups flour ½ cup unsweetened cocoa powder ½ cup butter, 1 cup sugar
¼ tsp ea salt, baking powder, baking soda 1 egg 1 ½ tsp vanilla
48 undrained maraschino cherries (10-ounce jar) Icing: 6 oz real semi/choc/chips (not imitation) ½ cup sweetened condensed milk
METHOD combine flour and cocoa; set aside. Elec/mixer butter on med 30 sec to soften. Add sugar, salt, baking powder,
baking soda. Beat well. Add egg and vanilla. Beat well. Gradually beat in flour/cocoa mixture.
Shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of each ball with thumb.
Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.
Icing: combine chocolate and sweetened condensed milk; heat til melted. Stir in 4 tsp cherry juice.
Spoon teaspoon frosting over each cherry on unbaked cookie, spreading to cover cherry.
(Frosting may be thinned with additional cherry juice, if necessary.) Bake 350 deg 10 minutes til done. Cool on wire rack.
CHEF Cover and store at room temp up to 2 days.
There used to be Crosse and Blackwell plum puddings in our grocery store. When that long-time family business was taken over by an international corporation, we never saw them again - as well as a lot of other interesting seasonal things.
I loved that plum pudding and hard sauce. Even though it was canned, it was great.