Directions: |
Directions:In a large mixer bowl, beat butter or margarine with electric mixer on medium speed till softened (about 30 seconds). Add sugar and beat till mixture is fluffy. Add egg and vanilla. Beat well.
In a medium mixing bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating till well mixed.
Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheets. Press down center of each ball with your thumb. Drain cherries, reserving juice. Place a cherry in the center of each cookie.
For frosting, in a small saucepan, combine chocolate and condensed milk. Cook and stir over low heat till chocolate is melted. Stir in 4 teaspoons reserved cherry juice. Spoon 1 teaspoon frosting over each cherry, spreading to cover cherry. (Don’t let frosting touch cookie sheet or you’ll have a mess.) Frosting may be thinned with additional cherry juice if necessary.
Bake at 350º oven about 10 minutes or until edges are firm. Remove from sheet and cool on a rack. Makes about 48 cookies. |
Personal
Notes: |
Personal
Notes: I read this recipe three times before I finally made it. Frost BEFORE baking??? Yup, it works. Be careful to use real chocolate - not imitation like Mom did one time - the chocolate running all over the cookie sheet.
These were a favorite of Jason when he was growing up so he gets a batch every year at Christmas. With three girls, he now gets a double batch.
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This recipe for Buried Cherry Cookies is from