Buried Cherry Cookies

READY IN: 50mins
SERVES: 42-48
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • Drain cherries, reserving juice. Halve any large cherries.
  • In a medium mixing bowl beat butter with an electric mixer, on medium to high speed, for 30 seconds.
  • Add the sugar, baking powder, baking soda, and 1/4 teaspoon of salt. Beat until combined, scraping sides of bowl.
  • Beat in egg and vanilla until combined.
  • Beat in cocoa powder, and as much of the flour as you can with mixer.
  • Stir in remaining flour using a wooden spoon.
  • Shape dough into 1" balls.
  • Place balls about 2" apart on an ungreased cookie sheet.
  • Press your thumb into the center of each ball. Place a cherry in each center.
  • For Frosting:
  • In a small saucepan combine chocolate pieces and sweetened condensed milk.
  • Cook and stir, over low heat, until chocolate is melted.
  • Stir in 4 teaspoons reserved cherry juice.
  • Spoon 1 teaspoon frosting over each cherry, spreading to cover (frosting may be thinned with additional cherry juice, if necessary).
  • Bake for 10 minutes, or until edges are firm. Cool 1 minute on cookie sheet.
  • Transfer to a wire rack, and let cool.
  • Note:
  • For best results DO NOT substitute imitation chocolate pieces.
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