A Chocolate Covered Cherry Cookie
Since we are remodeling one of our bathrooms this winter, money is a little tight this Christmas. Considering the state of the finances, I decided to make as many gifts as possible this year. One of these homemade wonders will be a gift basket of home-cooked bread and cookies...including these lovely Christmas Cherry Winks (from The Christmas Cookie Cookbook by Trade Life Book).
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| Christmas Cherry Winks |
So...in between now and Christmas, I have several more batches of cookies to make. After all, a gift basket should have more than ONE type of cookie. This recipe is so delicious, with sweet cherry inside and chocolate all around, I just had to share it.
First, cream the butter, sugar, eggs, and vanilla. This is not the step to rush! Creaming is a very important process for a properly baked cookie. My KitchenAid makes this so easy! Just dump in, turn it on, and measure your dry ingredients while it mixes away.
After adding the dry ingredients, use the palms of your hand to roll the cookie into a perfect ball. (If you have trouble, ask your Kindergartener or First Grader for help. The kids in my classroom are masters at making symmetrical Play-Doh balls.) Then, put the ball on the ungreased cookie sheet and make a thumbprint in it. You should end up with 3-4 dozen balls, depending on their size. Place a maraschino cherry in each thumbprint before baking.
After the cookies are finished baking, make the frosting/glaze, and drizzle it over the cherries. Try to resist eating them all at once!
Recipe
1/2 c. cocoa
1 1/2 c. all-purpose flour
1/4 t. each baking powder, baking soda, and salt
Mix these ingredients in a small bowl and set aside
Cream together:
1 stick butter (room temperature)
1 c. sugar
Then add:
1 egg
1 1/2 t. vanilla
And cream some more
Gradually add dry ingredients, scraping your bowl before you finish mixing. Make sure it is well blended. Then, form 1 inch balls and place on a cookie sheet. Make a thumbprint in each ball. and
10 oz. jar maraschino cherries
Place a cherry in each thumbprint. Bake at 350 degrees for 10 minutes. After they are baked, transfer them to a cooling rack.
Frosting:
6 oz. Chocolate Chips
1/2 c. sweetened condensed milk
4 t. maraschino cherry juice
While the cookies cool, melt the chocolate and milk over low heat, stirring constantly. Add cherry juice and drizzle over cookies.
