During the winter when
fresh cherries aren't available you can use maraschino cherries
instead, making it possible to offer this a terrific cookie anytime
of the year! Makes a great holiday cookie, too!
Cherry Bonbon Cookies
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 cup soft butter or margarine
1 cup granulated sugar
1 1/2 teaspoon baking powder
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cherry flavoring (optional)
48 sweet fresh cherries, pitted
1 package 6 ounces semi-sweet chocolate chips
1/2 cup sweetened condensed milk
- Combine flour and cocoa; set aside.
- With electric mixer, beat butter, sugar
and baking powder until blended. Add egg, vanilla and cherry
flavoring; beat until well combined. Gradually beat in flour
mixture.
- Shape dough into 1-inch balls; place 1/2
-inch apart on ungreased baking sheet. Press down center of each
ball with thumb to create a small hollow; fill each center with
a cherry.
- Heat oven to 350°F.
- In small pan over low heat, combine chocolate
chips and condensed milk; heat until chocolate is melted. Spoon
about 1 teaspoon chocolate mixture over each cherry, spreading
to cover cherry.
- Bake 10 to 12 minutes or until done. Remove
to wire racks and cool.
Makes 48 cookies.
Recipe provided courtesy Washington State Fruit Commission
