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Cookie time
Published: 11/30/2007 10:11 AM
Last Modified: 11/30/2007 10:11 AM

Chocolate-covered cherry cookies

Like many of you, I’ve already begun my baking frenzy. So many cookies, quick breads and some candies can be made ahead, frozen and then pulled out for gifts or Christmas parties in a couple of weeks.

But besides the practical aspect of working ahead, it’s just fun. Christmastime is cookie time, and it’s always fun to try out new recipes, along with your old favorites.

I’ve been trying some new recipes – some for myself and some for work – and have found at least a couple of keepers.

One will be a sneak peek just for you blog readers for an upcoming story planned to run on Saturday, Dec. 8, on how to plan a perfect cookie swap. My friend Kim Brown, the Tulsa World’s home and garden writer, is a cookie swap pro, and will have tons of ideas for your cookie exchange parties.

We’ll feature cookies that will work perfectly for your cookie swap. These cookies package and carry well, and best of all, eat well.

One that I really liked is a chocolate-covered cherry cookie. This cookie starts with a chocolate cookie base, is indented with a maraschino cherry and is glazed with a mixture of melted chocolate, sweetened condensed milk and reserved juice from the maraschino cherries. The result is a brownie-like cookie with the unmistakable taste of a chocolate-covered cherry.

Along with the chocolate-covered cherry cookies, look for lots more cookies and party ideas in that Dec. 8 issue.

Here’s the cookie – from the book “Angels in the Kitchen” by Patricia Corrigan. It makes about 48 cookies.

Chocolate-Covered Cherry Cookies
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup butter, softened
1 cup granulated sugar
1 egg
1 ½ teaspoons vanilla extract
1 (10-ounce) jar maraschino cherries
1 (6-ounce) package semisweet chocolate chips
½ cup sweetened condensed milk
4 to 5 teaspoons reserved cherry juice

In a large bowl, stir together flour, cocoa, salt, baking powder and baking soda.

In a mixing bowl, beat together butter and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture and beat until well blended.

Shape dough into 1-inch balls. Place balls on ungreased cookie sheet. Press down center of each ball with thumb. Drain cherries, reserving juice. Place a cherry in indentation in center of each cookie.

Frost these cookies before you bake them. To prepare frosting, combine chocolate chips and sweetened condensed milk in a saucepan. Heat until chocolate melts. Stir in 4 teaspoons of the cherry juice. Frosting will be thick. Spoon about 1 teaspoon of frosting over each cherry, spreading to cover cherry. (Frosting may be thinned slightly with more cherry juice.)

Bake in a preheated 350-degree oven about 10 minutes or until cookies are done. Set cookie sheet on top of a wire rack and allow cookies to cool about 5 minutes. Then carefully remove cookies from cookie sheet to continue cooling.

Reader Comments

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Natalie fan (5 years ago)

Sounds yummy!

Retired Reader (5 years ago)

This recipe was just a warm up for sooo many good cookie recipes in Sunday's paper. I'd like to sample every one!

colleen (5 years ago)

i made these for the annual cookie day at my house and they didn't look anything like your photo. mine spread out so they ended up looking like a chocolate sunny-side-up egg!

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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