Buried Cherry Cookies
By Jill DAndrea from Hartford
1 1/2 c. Flour
1/2 c. Unsweetened cocoa
1/4 tsp. Baking soda
1/4 tsp. Baking powder
1/4 tsp. Salt
1/2 c. Margarine
1 c. Sugar
1 Egg
1 1/2 tsp. Vanilla
1 10oz. Jar maraschino cherries
Frosting:
1c. Semi-sweet chocolate chips
1/2c. Sweetened condensed milk
Heat oven 350. In medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In large mixing bowl beat margarine with electric mixer on medium speed till soften (30 seconds). Add sugar and beat until fluffy. Add egg and vanilla. Beat well. With mixer on low speed gradually add flour mixture to the margarine mixture, beating till well mixed.
Shape dough into 1-inch balls. Place about 2-inches apart on ungreased cookie sheets. Press down center of each ball with your thumb. Drain cherries, reserving juice. Place a cherry in center of each cookie.
For frosting, in small saucepan combine chocolate and condensed milk. Cook over low heat till chocolate chips are melted. Stir in 4 teaspoons reserved cherry juice. Spoon 1 teaspoon frosting over each cherry, spreading to cover cherry.
Bake at 350 for 10 minutes or until edges are firm. Makes 48 cookies.
