1/2 cup butter
1 cup sugar
1 large egg, room temperature
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 semisweet chocolate chips
1/2 cup sweetened condensed milk
1 to 3 teaspoons maraschino cherry juice
1. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; 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 1 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.
3. Bake at 350° for 10 to 12 minutes. Spoon 1 teaspoon frosting over each cherry while the cookie is still warm. Cool on wire racks.
Although these cookies require a little extra effort, they’re worth it. I make them for every family gathering—and they never last long!
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
YIELD: 4 dozen.
Nutrition Facts
1 cookie: 89 calories, 3g fat (2g saturated fat), 10mg cholesterol, 43mg sodium, 15g carbohydrate (11g sugars, 0 fiber), 1g protein.