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Ingredients
| canned maraschino cherries: 1 10oz jar |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 1 cup |
| baking powder: 1/4 tsp |
| salt: 1/4 tsp |
| eggs: 1 |
| almond extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| bittersweet baking chocolate squares: 3 1oz squares (chopped) |
| sweetened condensed milk: 1/4 cup |
Buried Cherry Cookies
Credit: AllRecipes
User rating:
"An easy cookie that tastes like a chocolate covered cherry in an almond cookie crust!"
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Prep Time
20 min -
Cook Time
12 min -
Servings
24 serving(s)
Tags
Directions
- Preheat an oven to 350 degrees F (175 degrees C).
- Drain the cherries and reserve about 2 tablespoons of the juice. Cut the cherries in half if large, and set aside.
- Beat the softened butter, sugar, and baking powder with an electric mixer until thoroughly creamed and fluffy, about 1 minute. Beat in the egg and almond extract, then add the flour gradually, and beat just until blended. Pinch off pieces of dough, roll into 1-inch balls, place the balls on an ungreased baking sheet, and press your thumb in the center of each cookie to make a dent. Place a cherry or cherry half in the indentation of each cookie.
- In a small saucepan over low heat, melt the chocolate with the condensed milk, and stir until smooth. Add 1 to 2 tablespoons of reserved cherry juice to the mixture, or as needed, to thin the frosting; frosting will be thick. Spoon about 1/2 teaspoon of frosting over each cherry, covering the cherry completely.
- Bake the cookies in the preheated oven until firm and slightly browned, about 12 minutes. Let cool on the baking sheet for about 1 minute before removing, then move to a wire rack to finish cooling.