Buried Cherry Cookies

By á-73437

Ingredients

• COOKIE DOUGH
• 1/2 c butter or margarine
• 1 c sugar
• 1 egg
• 1 1/2 tsp vanilla
• 1 1/2 c all purpose flour
• 1/2 c unsweetened cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 jar (10 oz) maraschino cherries (about 48)
• FROSTING
• 1 pkg (6 oz/1 c) semisweet chocolate pieces
• 1/2 c eagle brand milk

Preparation

Step 1

Turn oven to 350. In large mixer bowl beat butter with electric mixer on medium speed until softened. Add sugar and beat until mixture is fluffy. Add egg and vanilla. Beat well. In medium mixing bowl stir together flour, cocoa powder, baking soda, baking powder and salt. With mixer on low speed gradually add flour mixture to butter mixture, beating until well mixed. Shape dough into 1 inch balls. Place about 2 inches apart on ungreased cookie sheets. Press down center of each ball with your thumb. Drain cherries reserving juice. Place a cherry in the center of each cookie. In small saucepan combine chocolate and condensed milk. Cook and stir over low heat until chocolate is melted. Stir in 4 tsp of reserved cherry juice. Spoon 1 tsp frosting over each cherry, spreading to cover cherry. Frosting may be thinned with additional cherry juice if necessary. Bake in the oven about 10 minutes or until edges are firm. With a pancake turner lift cookies onto a cooling rack to cool.