Chocolate-Cherry Slice 'N' Bake Cookies

By melissawelch

Ingredients

• 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)
• COCOA ALMOND GLAZE
• 2 tablespoons butter or margarine
• 2 tablespoons HERSHEY'S Cocoa
• 2 tablespoons water
• 1 cup powdered sugar
• 1/8 teaspoon almond extract

Preparation

Step 1

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.

2. 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.

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

4. 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.


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

2. 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.