Chocolate Cherry Cookies the Editors of Publications International, Ltd.
Makes about 4 dozen cookies
|1/2||cup (1 stick) butter, softened|
|2||squares (1 ounce each) unsweetened chocolate, melted and cooled|
|2||cups cake flour|
|Maraschino cherries, well drained (about 48)|
|1||cup semisweet or milk chocolate chips|
- Beat butter and sugar in large bowl until light. Add egg and melted chocolate; beat until fluffy. Stir in cake flour, vanilla and salt until well blended. Cover; refrigerate until firm, about 1 hour.
- Preheat oven to 400°F. Lightly grease cookie sheets or line with parchment paper. Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheets. With knuckle of finger, make deep indentation in center of each ball. Place cherry into each indentation. Bake 8 minutes or just until set. Meanwhile, melt chocolate chips in small bowl over hot water. Stir until melted. Remove cookies to wire racks. Drizzle melted chocolate over tops of cookies while still warm. Refrigerate cookies until chocolate is set.
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