1 1/2 c. SR flour
1/2 c. cocoa
1/2 c. butter, softened
1/4 t. salt
1 c. sugar
1 egg
1 1/2 t. vanilla or almond extract
48 maraschino cherries, halved or left whole (about a 10 oz jar), drained, reserve juice
1 c. chocolate wafers
1/2 c. Eaglebrand milk
Preheat oven to 350. Combine flour and cocoa. Beat butter with mixer on medium to high speed for 30 seconds. Beat in sugar and salt. Beat in egg and extract. Gradually add in flour mixture. Shape into 1" balls and place on baking sheet 2" apart. Press down center of each ball. Place a whole cherry or 2 halves in center of each cookie. Melt chocolate with eaglebrand milk in microwave. Add 4 t. reserved juice. Spoon 1 t. frosting over each cherry, making sure to cover the cherry. May thin frosting with more juice if desired. Bake in oven 10 minutes until edges are firm. Cool on rack. Makes 48 cookies. Store in airtight container. May be frozen for up to 3 months.
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