Chocolate Covered Cherry Cookies

Background

I chose to include chocolate covered cherry cookies in my recipe book because they hold a special place in my heart. Every year, my mom and I make these cookies together while watching White Christmas. This ritual has become a symbol of the start of the holiday season for my family. My mom and I make several batches throughout December. Although, we do have one exception because we make a batch for a family friend who we have Thanksgiving with because they are his favorite. The process of making these cookies takes a while, it's not difficult but it does take a long time because there are so many steps, so it's always a nice time for my mom and I to catch up. I have been making these cookies for as long as I can remember. Although, I do think I’ve gotten better at spreading the frosting on top and making it neat throughout the years.

These cookies have also become a way to share joy with others. My mom and I make many batches each year to give to friends, neighbors, and family, and they're always a hit. I've had many of my friends ask for the recipe after receiving them. For me, these cookies are a reminder of the holiday spirit. I have many happy memories of making them with my mom and I hope to continue that over the years and maybe even eventually pass it on to my kids.

Every Christmas Eleanor and I make at least 4 batches of these cookies to give to others and they are always a hit! — Krista LaBelle (my mom)

Tips

Instead of putting the chocolate frosting on the cookies before you bake them, let the cookies cool and put it on after (still follow the same directions for making the frosting). This will make the frosting shinier and neater.
Before shaping the dough let it chill in the fridge for about 30 minutes. This will firm up the dough, making it easier to handle and share without it sticking to your hands. The chilled dough will also hold its shape better when baking.
To give a boost of flavor, add in a teaspoon of the cherry juice into the dough. This will tie all the flavors together and make the cherry flavor a bit stronger.

Time and Servings

Prep time and Servings
Prep time and Servings
Servings	Prep Time	Cook Time	Total Time
makes 48 cookies	45 Minutes	20 minutes	1 hour and 5 minutes

Ingredients and Instructions

Cookie Ingredients
Chocolate Covered Cherry Cookies
Ingredients	Quantity
All-purpose flour	1 ½ cup
Unsweetened cocoa powder	½ cup
Butter, softened	½ cup
Salt	¼ teaspoon
Baking powder	¼ teaspoon
Baking soda	¼ teaspoon
Egg	1 egg
Vanilla extract	1 ½ teaspoon
Undrained maraschino cherries	1 10-ounce jar
Semisweet chocolate pieces	6 ounces
Sweetened condensed milk	½ cup

Directions
Directions
Number of Step	Instruction
#1	In a mixing bowl, combine the flour and cocoa powder and set aside.
#2	In a large mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for about 30 seconds or until softened and mixed.
#3	Add the granulated sugar, salt, baking powder, and baking soda. Beat until well combined.
#4	Add the egg and vanilla extract. Beat well.
#5	Gradually beat in the flour mixture until well combined.
#6	Shape the dough into 1-inch balls and place them on an ungreased baking sheet. Press down the center of each ball with your thumb to create an indent.
#7	Drain the maraschino cherries, reserving the juice. Place a cherry in the center of each cookie and set the baking sheet aside.
#8	In a small saucepan, combine the chocolate pieces and sweetened condensed milk; heat until chocolate is melted, stirring frequently. Stir in 4 teaspoons of the reserved cherry juice and mix well. The frosting should be spreadable.
#9	Spoon about 1 teaspoon of the frosting over each cherry on the unbaked cookie, spreading the chocolate mixture to completely cover the cherry. (Frosting may be thinned with additional cherry juice, if it is too thick.)
#10	Bake the cookies in a 350°F oven for about 10 minutes or until done. Remove to a wire rack and cool completely. Cover and store at room temperature for up to 2 days. Makes 48 cookies.