Updated Wednesday, March 3rd, 2004
Yield: 48 cookies
This recipe for Chocolate-Covered Cherry Cookies comes from the Benjamin Prescott Inn, Jaffrey, NH.
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.
Gradually add dry ingredients to creamed mixture; beat until well blended. Shape dough into 1 inch balls; place on an ungreased cookie sheet. Press down center of dough with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.
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 about 10 minutes, or until done. Remove to wire racks and let cool.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111