Thursday, December 31, 2009

Chocolate-Covered Cherry Cookies

These cookies are always a favorite when I make them. They are a big hit when I make them for my Christmas gift baskets each year. They look like they take a lot of time, and I won't lie, they take a good bit of time, but they are not that hard to make. All you need is patience! The end product is all worth it!


• ½ cup granulated sugar
• ¾ cup butter, softened
• 1 tsp vanilla
• 1 egg yolk
• 1 ½ cups all purpose flour
• ¼ cup unsweetened cocoa

• ¼ cup butter, softened
• 1 Tbsp brandy or ½ tsp brandy extract
• 1 cup powdered sugar

• 36 maraschino cherries with stems, drained on paper towels
• ½ cup semisweet chocolate chips
• 1 tsp oil

1. Heat oven to 375°F. In large bowl, combine granulated sugar, ¾ cup butter, vanilla, and egg yolk; beat until light and fluffy.
2. Lightly spoon flour into measuring cup; level off. Add flour and cocoa; beat until well mixed. Shape rounded teaspoonfuls of dough into 1-inch balls; place 1-inch apart on ungreased cookie sheet. With index finger, make indentation in center of each cookie.
3. Bake at 375°F for 7 to 9 minutes or until set. Immediately remove from cookie sheets; place on wire racks. Cool 10 minutes or until completely cooled.
4. Meanwhile, in medium bowl, combine all filling ingredients; beat until smooth.
5. Spoon about ½ teaspoon filling into each cooled cookie. Press cherry into filling.
6. In small saucepan, combine chocolate chips and oil. Cook over low heat until melted, stirring constantly. Spoon or drizzle melted chocolate over cherry on each cookie. Let stand until chocolate is set.

About 3 dozen cookies.

(Ashley’s note: If you like your cookies to be perfectly uniform, use a cookie scoop, but I usually only get about 24 if using cookie scoop.)

If you try this recipe, let me know how it turned out and post pictures!