| . |
| Chocolate Cherry Fudge Cookies |
From the kitchen of Stephanie Knewasser. This recipe is from
a Better Homes & Gardens magazine. They require a little
work, but I think they're worth it.
a Better Homes & Gardens magazine. They require a little
work, but I think they're worth it.
Cream: 1/2 c butter
Add: 1 c sugar
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
Beat until well combined.
Add:
1 egg
1 1/2 tsp vanilla
Beat well. GRADUALLY add:
1/2 c cocoa
1 1/2 c flour
The dough will go from very dry to sticky.
Stop mixing when it clumps into a ball.
Roll dough into small balls.
Place on ungreased sheet.
Press down center with thumb.
Drain: 16 oz jar maraschino cherries (SAVE JUICE)
Place cherries in thumbprints.
Microwave for 30 sec:
1 c real semisweet chocolate chips*
1/2 c sweetened condensed milk
Stir until melted. Microwave longer if needed.
Stir in: 4 tsp reserved cherry juice
Generously spoon chocolate over cherry, spread to cover cherry.
If hard to spread, add more juice, but excess won't hold it's shape.
Bake @ 350 10-11 min (cookie should puff).
Let set 2-3 min before transferring to cool.
Cover & store at room temp up to 2 days.
FREEZE WELL, unbaked.
*NO SUBSTITUTES or it dissolves into cookie.
Add: 1 c sugar
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
Beat until well combined.
Add:
1 egg
1 1/2 tsp vanilla
Beat well. GRADUALLY add:
1/2 c cocoa
1 1/2 c flour
The dough will go from very dry to sticky.
Stop mixing when it clumps into a ball.
Roll dough into small balls.
Place on ungreased sheet.
Press down center with thumb.
Drain: 16 oz jar maraschino cherries (SAVE JUICE)
Place cherries in thumbprints.
Microwave for 30 sec:
1 c real semisweet chocolate chips*
1/2 c sweetened condensed milk
Stir until melted. Microwave longer if needed.
Stir in: 4 tsp reserved cherry juice
Generously spoon chocolate over cherry, spread to cover cherry.
If hard to spread, add more juice, but excess won't hold it's shape.
Bake @ 350 10-11 min (cookie should puff).
Let set 2-3 min before transferring to cool.
Cover & store at room temp up to 2 days.
FREEZE WELL, unbaked.
*NO SUBSTITUTES or it dissolves into cookie.
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