Chocolate Covered Cherry Cookies
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 oz softened butter (salted or unsalted)
1 cup granulated sugar
1/4 teaspoon salt — add an extra 1/4 if using unsalted butter
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1 1/2 teaspoons vanilla
1 jar maraschino cherries — (10 ounce)
1 package semi-sweet chocolate chips — (6 ounce)
1/2 cup sweetened condensed milk
In a bowl, combine flour and cocoa. Set aside.
In a large mixing bowl, beat butter with an electric mixer at medium speed for about 30 seconds or until softened. Add sugar, salt, baking powder and baking soda and continue beating until well combined.Add egg and vanilla and beat well. Stir in the flour mixture being careful not to over-beat.
Shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of each ball with thumb.
Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.
In a small saucepan combine the chocolate pieces and sweetened condensed milk. Heat until chocolate is melted.
Stir in 4 tsps of the reserved cherry juice. Spoon about 1 tsp of the chocolate mixture over each cherry on unbaked, spreading to cover cherry.
(Frosting may be thinned with additional cherry juice if necessary.)
Bake in preheated oven set to 350° for about 10 minutes or until done. Remove to wire rack and cool. Cover and store at room temperature up to two days.