Mexican Chocolate-Cherry Rounds

Recipe by Ashbabe
READY IN: 2hrs 40mins
SERVES: 30
YIELD: 2 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stir chocolate in top of double boiler over simmering water until smooth; cool.
  • Combine flour and next 5 ingredients in medium bowl.
  • Using electric mixer, beat 1 3/4 cups sugar and butter in large bowl until light.
  • Beat in eggs 1 at a time, then vanilla and chocolate.
  • Gradually add dry ingredients, beating just until combined.
  • Chill dough until firm, about 2 hours.
  • Preheat oven to 350°F.
  • Lightly butter 2 large baking sheets.
  • Place powdered sugar in shallow pan.
  • Form dough into 1-inch balls.
  • Roll each ball in sugar to coat; shake off excess sugar.
  • Arrange cookies on prepared baking sheets, spacing 1 1/2 inches apart.
  • Press 1 cherry half into center of each cookie.
  • Bake until cookies puff and crack but are still soft, about 10 minutes.
  • Transfer cookies to rack and cool completely.
  • (Cookies can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.).
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