Menu Enter a recipe name, ingredient, keyword...

Chocolate-Cherry Slice 'N' Bake Cookies


Google Ads
Rate this recipe 4.7/5 (16 Votes)


  • 3/4 cup (1-1/2 sticks) butter or margarine . softened
  • 1 cup sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped maraschino cherries
  • 1/2 teaspoon almond extract
  • Red food color
  • 1/3 cup HERSHEY'S Cocoa
  • 1/4 teaspoon baking soda
  • 4 teaspoons water
  • COCOA ALMOND GLAZE (recipe follows)


Adapted from


Step 1

Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until mixture forms a smooth dough. Remove 1-1/4 cups dough to medium bowl; blend in cherries, almond extract and about 6 drops food color.

Stir together cocoa and baking soda. Add with water to remaining dough; blend until smooth. Divide chocolate dough in half; roll each half between two sheets of wax paper, forming 12 x 4-1/2-inch rectangle. Remove top sheet of wax paper from each rectangle. Divide cherry mixture in half; with floured hands, shape each half into 12-inch roll. Place one roll in center of each rectangle; wrap chocolate dough around each roll. Wrap each roll in plastic wrap. Refrigerate about 6 hours or until firm.

Heat oven to 350°F. Cut rolls into 1/4-inch thick slices; place on ungreased cookie sheet.

Bake 7 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Prepare COCOA ALMOND GLAZE; garnish cookies with glaze. About 7-1/2 dozen cookies.

2 tablespoons butter or margarine
2 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/8 teaspoon almond extract

Melt butter in small saucepan over low heat. Add cocoa and water; stir constantly until mixture thickens. Do not boil.

Remove from heat; gradually add powdered sugar and almond extract, beating with whisk until smooth and of desired consistency. Add additional water, 1/2 teaspoon at a time, if needed. About 1/2 cup glaze.

You'll also love

Review this recipe

Apple and Pear with Chocolate Covered Cherry Hand Pies Cherry-Glazed Black Bottom Cheesecake