CHOCOLATE - COVERED CHERRY
COOKIES
 
1 1/2 c. self-rising flour
1/2 c. unsweetened cocoa
1/2 c. butter, softened
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1 (10 oz.) jar Maraschino cherries
1 (6 oz.) pkg. semi-sweet chocolate chips
1/2 c. Eagle Brand milk

In a large bowl combine flour and cocoa. In mixing bowl beat together butter and sugar on low speed until fluffy. Add eggs and vanilla. Beat well. Gradually add dry ingredients. Blend well. Shape dough into 1 inch balls on ungreased cookie sheet. Press down center of ball with thumb. Drain cherries, reserving juice. Place a cherry (or 1/2 cherry if preferred) in the center of each cookie.

In small saucepan combine chocolate chips and Eagle Brand milk. Heat until chocolate is melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon frosting over cherry covering it. Bake in 350 degree oven about 10 minutes or until done. Yields about 48 cookies.

 

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