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Lollipop Cookies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Chocolate Cherry Cookies
Yield: Makes 20 servings
Ingredients:
1
package (8 ounces) chocolate cake mix
3
tablespoons fat-free (skim) milk
1/2
teaspoon almond extract
10
maraschino cherries, rinsed, drained and cut into halves
2
tablespoons white chocolate chips
1/2
teaspoon canola oil
Preparation:
1.
Preheat oven to 350°F. Spray baking sheets with nonstick cooking spray; set aside.
2.
Beat cake mix, milk and almond extract in medium bowl with electric mixer at low speed. Increase speed to medium when mixture looks crumbly; beat 2 minutes or until smooth dough forms. (Dough will be very sticky.)
3.
Coat hands with cooking spray. Shape dough into 1-inch balls. Place balls 2-1/2 inches apart on prepared baking sheets. Flatten each ball slightly. Place cherry half in center of each cookie.
4.
Bake 8 to 9 minutes or until cookies lose their shininess and tops begin to crack. Do not overbake. Remove to wire racks; cool completely.
5.
Place white chocolate chips and oil in small microwavable bowl. Microwave on HIGH 30 seconds; stir. Repeat as necessary until chips are melted and mixture is smooth. Drizzle white chocolate mixture over cookies. Let stand until set.
Nutritional Information:
| Serving Size: 1 cookie | |
| Fiber | <1 g |
| Carbohydrate | 10 g |
| Cholesterol | <1 mg |
| Saturated Fat | 1 g |
| Total Fat | 1 g |
| Calories from Fat | 22 % |
| Calories | 54 |
| Protein | 1 g |
| Sodium | 79 mg |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 1/2 |
This recipe appears in:
Chocolate
