CABERNET AND CHERRY CHOCOLATE DROP COOKIES

CABERNET AND CHERRY CHOCOLATE DROP COOKIES image

Yield 36

Number Of Ingredients 13

2 cups dried cherries
2 cups cabernet sauvignon wine
4 squares dark chocolate baking bar, broken into little pieces
1/2 cup vegetable oil
2 cups sugar
4 eggs
2 teaspoons pure vanilla extract
2 teaspoons baking powder
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup dark chocolate chips
3/4 cup pecan pieces
1 cup powdered sugar

Steps:

marinate about 30 minutes. Drain cherries (and drink the wine...). In In a small bowl place the cherries and wine. Microwave 45 seconds and then let sit and another bowl melt the baking bar in a small bowl by microwaving it about 45 seconds and stirring. If chocolate is still lumpy, then microwave again for about 10-15 seconds, then stir. If still lumpy, repeat until smooth. Let chocolate sit to cool to room temperature. In a large bowl cream together the chocolate, oil and sugar. One at a time, beat in the eggs and then add in the vanilla extract. In another bowl mix together the baking powder, flour and the salt. Add the creamed chocolate mixture to the dry ingredients and mix all together. Fold in the drained "cabernet cherries," the chocolate chips and the pecan pieces. Roll the dough into 1" balls and then roll these lightly into powdered sugar to coat all sides. (If dough is too sticky to roll easily, refrigerate it about 30 minutes to an hour.) Place on cookie sheet, spacing cookies 2 inches apart. Bake at 350 degrees for 10 to 12 minutes.