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- user reviews (5)
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1
10 ounce jar maraschino cherries
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1/2
cup butter, softened
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1
cup sugar
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1/4
teaspoon baking powder
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1/4
teaspoon salt
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1
egg
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1
teaspoon almond extract
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2
cups all-purpose flour
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6
ounces bittersweet chocolate, *chopped
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1/2
cup sweetened condensed milk
1. Preheat oven to 350 degrees F. Drain cherries, reserving juice. Halve enough large cherries to make 42 to 46 pieces. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Shape dough into 1-inch balls. Place balls about 2 inches apart on an ungreased cookie sheet. Press your thumb into the center of each ball. Place a cherry in each center.
3. For frosting, in a small saucepan combine chocolate pieces and sweetened condensed milk. Cook and stir over low heat until chocolate melts. Stir in 4 teaspoons reserved cherry juice. Spoon 1 slightly rounded teaspoon of the frosting over each cherry piece, spreading to cover cherry.** (Frosting will be baked on the cookies, so it should be think. If it is too thick, thin it with additional cherry juice.)
4. Bake in preheated oven for 12 to 14 minutes or until edges are firm and just start to brown. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes: 42 to 46 cookies
- Tip *Test Kitchen Tip:Do not substitute imitation chocolate or candy coating for the bittersweet chocolate.
- Tip **Test Kitchen Tip:If desired, pipe the frosting onto cookies. Fill a resealable plastic bag with the frosting and snip a small hole in one corner of the bag. Squeeze the bag, piping the frosting in a circular motion over each cherry piece to cover.
- Storage Layer cookies between sheets of waxed paper in an airtight container; cover. Store a room temperature for up to 3 days or freeze for up to 3 months.
- Servings Per Recipe 42,
- Calories 97,
- Protein (gm) 1,
- Carbohydrate (gm) 14,
- Fat, total (gm) 4,
- Cholesterol (mg) 13,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 2,
- Sugar, total (gm) 7,
- Vitamin A (IU) 97,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 56,
- Potassium (mg) 41,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Other Carb () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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(Con't) With my first batch I got interrupted and the dough sat for a while before I actually made the cookies, and they were cracking all over the place. I didn't have that issue with the second batch. I have long fingernails, so I couldn't push my thumb into them, so what I did instead was rolled them, then put them on the sheet and flattened them, then used the back of a round measuring spoon to create an indent. A melon baller would work equally well.
12/14/2011 12:46:00 PM Report AbuseThese are very good! Recipe does NOT make 42 cookies, though. Either that or the OP and I have very different ideas about how big an inch is! I got about 30 cookies out of my first batch and was making it for a cookie exchange so required 40. Second batch came out the same. Also, OP and I disagree about how much icing to use on each cookie -- my first batch of icing did 1.5 batches of cookies, so I only had to make a half-batch to finish.
12/14/2011 12:45:35 PM Report AbuseHave made before, but lost the recipe. Glad I found it again.
11/27/2010 11:06:39 AM Report AbuseWhen making the cookies, make sure that they are flat enough on the bottom and the cherry is in the middle otherwise it makes it difficult to keep the frosting on top covering the cherry.
1/3/2010 08:15:50 PM Report AbuseEasy recipe to follow and everyone loved the 'surrise' of the cherry inside. Will make again.
11/18/2009 01:18:40 PM Report Abuse