CHOCOLATE COVERED CHERRY COOKIES

INGREDIENTS:

• 1-1/2 c. all-purpose flour
• 1/2 c. unsweetened cocoa powder
• 1/2 c. unsalted butter
• 1 c. sugar
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1 large egg
• 1-1/2 tsp. vanilla
• 48 undrained maraschino cherries (about one 10-oz. jar)
• 6 oz. semisweet chocolate chips
• 1/2 c. sweetened condensed milk

DIRECTIONS:

• Preheat oven to 350°.
• Whisk together flour and cocoa in a small bowl and set aside. In a large bowl beat the butter with an electric mixer on medium to high speed for about 30 seconds, or until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture.
• Shape dough into 1″ balls and place on an ungreased baking sheet. Press down in the center of each ball with your thumb to create an indentation. Drain maraschino cherries and reserve the juice. Place a cherry in the center of each cookie’s indentation.
• In a small saucepan combine the chocolate chips and sweetened condensed milk. Heat until chocolate is melted. Stir in 4 teaspoons of reserved cherry juice. Spoon about 1 teaspoon of the frosting over each cherry, spreading to cover the cherry fully. If the frosting is too thick, just add a little more of the reserved cherry juice to thin it out.
• Bake about 10 minutes. Remove to wire rack to cool completely.

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