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Ingredients
| canned maraschino cherries: 2 10oz jars |
| all-purpose flour (unsifted): 1 1/2 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| salt: 1/4 tsp |
| baking powder: 1/2 tsp |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 1 cup |
| eggs: 1 (large) |
| vanilla extract: 1 1/2 tsp |
| semisweet chocolate chips (chips): 1 cup |
| 2% milk: 2 Tbl |
Maraschino Chocolate Thumbprint Cookies
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
- Drain maraschino cherries, reserving 1 tsp juice.
- Combine flour, cocoa, salt, and baking powder in large bowl, mix well.
- Put butter and sugar in medium bowl and beat with mixer on medium for 3-4 minutes or until well blended.
- Add egg and vanilla, mix well.
- Add flour mixture, mix well.
- Put chocolate chips and milk in small saucepan and heat over low heat, stirring constantly until melted.
- Stir in reserved maraschino cherry juice.
- Let chocolate cool slightly.
- Shape dough into 1 inch balls and place on ungreased baking pan.
- Push centers in with thumb and spoon 1 tsp of chocolate mixture into each thumbprint.
- Top with a cherry.
- Bake in 350 degree oven for 10-12 minutes.
- Remove and cool completely.
- Store in airtight container.