I always make these cookies for family gatherings, and they never last long. They might require a little extra effort, but they’re so well worth it!
—MARIE KINYON MASON, MI
PREP: 30 MIN. • BAKE: 10 MIN./BATCH • MAKES: 4 DOZEN
1/2 cup butter
1 cup sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
48 maraschino cherries, blotted dry
FROSTING
1 cup (6 ounces) semisweet chocolate chips
1/2 cup sweetened condensed milk
1 to 3 teaspoons maraschino cherry juice
1. In a bowl, cream together butter and sugar until fluffy; beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture (batter will be very firm). Shape into 48 balls, about 1 in. round, and place on ungreased baking sheets. Push one cherry halfway into each ball.
2. For frosting, melt chocolate chips in milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth. Spoon 1 teaspoon of frosting over each cherry (the frosting will spread over cookie during baking).
3. Bake at 350° for 10-12 minutes. Cool on wire racks.
JANUARY 3
NATIONAL CHOCOLATE-COVERED CHERRY DAY