Wednesday, December 6, 2006

Chocolate-Covered Cherry Cookies

This recipe is doubled and yielded 4 dozen cookies using a cookie scoop which I think was slightly larger than the original recipe called for but, oh well.

1 C sugar, 1 1/2 C butter softened, 2 tsp vanilla, 2 egg yolks, 3 C flour, 1/2 C baking cocoa.  Extra sugar for rolling.
1/2 C butter softened, 2 Tb. brandy, 2 C powdered sugar
48 maraschino cherries with stems drained on paper towels, 1 C semisweet chocolate chips, 2 tsp oil
  1.  Heat oven to 375.  In large bowl, beat sugar, butter, vanilla and egg yolks until light and fluffy.  Add flour and cocoa; beat until well combined.
  2. Shape dough into balls (with aid of cookie scoop to maintain uniformity); roll in sugar.  Place on cookie sheet.  With index finger, make indentation in center of each cookie.
  3. Bake 7 to 9 minutes or until set.  Remove from cookie sheets, let cool completely.
  4. In medium bowl, beat filling ingredients until smooth.  Spoon about 1/2 tsp. filling into center of each cooled cookie.  Press cherry into filling.
  5. In small saucepan, melt chocolate chips with oil over low heat, stirring constantly.  Spoon or drizzle melted chocolate over cherry on each cookie.  Let stand until chocolate is set

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