CHOCOLATE COVERED CHERRY COOKIES
Steps:
- 1. Drain cherries, reserving juice, if desired. Lightly toss cherries with cherry brandy or reserved maraschino cherry juice in a small bowl. Let stand for 30 minutes stirring once or twice. Drain well, reserving liquid. 2. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, baking soda, and baking powder;beat until combined, scraping sides of bowl occasionally. Beat in egg and 1 tsp of the reserved liquid until combined. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. 3. Shape a scant 1 tsp of the dough around each cherry. Place each ball in a 1 inch foil or paper bake cup. Place cups 1 inch apart on an ungreased cookie sheet. 4. Bake in a 350 degree oven for 10-12 minutes or until tops look dry. Transfer cookies to wire racks. Frost each warm cookie with 1/2 tsp of the frosting; cool completely. Chocolate Cherry Frosting: Stir together 1/2 cup semisweet chocolate pieces and 1/3 cup sweetened condensed milk in a heavy small saucepan. Cook over low heat just until chocolate is melted, stirring occasionally. Stir in 1-2 Tbsp of the reserved cherry liquid to make of spreading consistency.
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