This chocolate-covered cookie has a maraschino cherry hidden inside.
Ingredients
- For the cookies:
2/3 cup butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
48 maraschino cherries, well drained on paper towels
- White dipping chocolate:
1 cup white melting chocolate, cut in small pieces
2 tablespoons solid vegetable shortening, butter flavor
- Dark dipping chocolate:
1 cup semisweet chocolate chips
2 tablespoons solid vegetable shortening, butter flavor
- Garnishes:
finely chopped pecans (optional)
slivered white chocolate (optional)
Directions
- Make the cookies:
- Preheat oven to 350 F. Cream butter, sugar, egg, milk and vanilla in large bowl until well blended. Combine flour, baking powder, salt and baking soda. Beat into creamed mixture at low speed. Divide into 48 equal pieces. Press dough into very thin layer around well-drained cherries. Place 2 inches apart on ungreased baking sheet. Bake 10 minutes. Cool 1 minute on baking sheet. Remove to wire rack to cool completely.
- Prepare dipping chocolate and dip cookies:
- For dipping chocolate: place chocolate of choice and Crisco in glass measuring cup. Microwave at 50%. Stir after 1 minute. Repeat until smooth. Or, melt over double boiler. Drop one cookie at a time into chocolate. Use fork to turn over. Cover completely with chocolate. Lift cookie out of chocolate with fork. Allow excess to drip off. If the chocolate becomes too firm, reheat. Place on waxed paper-lined baking sheet. If desired, sprinkle chopped pecans on top of white chocolate cookies before the chocolate sets. Or, sprinkle white chocolate on dark chocolate cookies before chocolate sets. You can also dip them in one colored chocolate and drizzle with the other (pictured). Chill in refrigerator to set chocolate.
