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Chocolate-Covered Cherry Cookies

Chocolate Thumbprint Cookies with Maraschino Cherries
Photo Credit
Happy Foods Tube
The Editors
Yield
48 cookies
Category
Cookies and Bars
Course
Desserts
Occasions
Valentine's Day
Preparation Method
Bake
Credit
Benjamin Prescott Inn, Jaffrey, NH
Sources
Yankee's B&B and Inn Directory
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From the Benjamin Prescott Inn, Jaffrey, NH

Ingredients
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, room temperature
1 cup sugar
1 egg
1-1/2 teaspoons vanilla extract
1 10-ounce jar maraschino cherries (about 48), with juice reserved
1 6-ounce package semisweet chocolate pieces
1/2 cup sweetened condensed milk
Instructions
  1. Preheat oven to 350 degrees. In a large bowl, stir together flour, cocoa powder, salt, baking powder, and baking soda. In another mixing bowl, beat butter and sugar on low speed until fluffy. Add egg and vanilla extract; beat well.
  2. Gradually add dry ingredients to the creamed mixture; beat until well blended. Shape dough into 1-inch balls; place on an ungreased cookie sheet. Press down the center of the dough with your thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.
  3. In a small saucepan, combine chocolate pieces, and sweetened condensed milk; heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice. Spoon about 1 teaspoon frosting over each cherry. Frosting may be thinned with additional juice, if necessary. Bake for about 10 minutes, or until done. Remove to wire racks and let cool.
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The Old Farmer's Almanac Editors

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Comments

Amy (not verified)

7 years 9 months ago

These are delicious. I used frozen sweet bing cherries which were much better than marachino.

Geraldine Therrien (not verified)

10 years 9 months ago

This is an exceptional recipe. How the cherry juice gets used is an excellent idea.