YIELD Makes 3 dozen cookies
|1||package (18 ounces) refrigerated sugar cookie dough|
|1/3||cup unsweetened Dutch process cocoa powder*|
|3||tablespoons maraschino cherry juice, divided|
|18||maraschino cherries, cut into halves|
|3/4||cup powdered sugar|
- Preheat oven to 350°F. Lightly grease cookie sheets. Let dough stand at room temperature about 15 minutes.
- Combine dough, cocoa and 1 tablespoon cherry juice in large bowl; beat until well blended. Shape dough into 3/4-inch balls; place 2 inches apart on prepared cookie sheets. Flatten balls slightly; press cherry half into center of each ball.
- Bake 9 to 11 minutes or until set. Cool 2 minutes on cookie sheets. Remove to wire racks; cool completely.
- Combine powdered sugar and remaining 2 tablespoons cherry juice in small bowl; whisk until smooth. Add additional juice, 1 teaspoon at a time, if necessary, to make medium-thick pourable glaze. Drizzle glaze over cooled cookies. Let stand until set.
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