Recipe from Stacy Dunwoodie for the 2008 Christmas Cookie Party

These cookies taste really good, but because of all the brown, my pictures don’t do them justice. Don’t over bake them, the dough will get crispy quickly. bake them for ONLY 10 minutes, even if they seem underdone.

Makes about 2 dozen
1 1/2 C. all purpose flour
1/2 C. unsweetened cocoa powder
1/2 C. butter, softened
1 C. sugar
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 egg
1 1/2 tsp. vanilla
24 maraschino cherries (about one 10 ounce jar), undrained
*instead of maraschino, I used Trader Joe’s version, Morello.
1 C. semisweet chocolate chips
1/2 C. sweetened condensed milk

Preheat oven to 350.

1. In a small bowl combine flour and cocoa powder; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour with a wooden spoon.

2. Shape dough into 1 inch balls. Place balls about 2 inches apart on an ungreased cookie sheet. Press your thumb into the center of each ball. Drain cherries, reserving juice. Pat cherries dry with a paper towel. Place a cherry in the indentation of each cookie.

3. For frosting, in a small saucepan combine chocolate chips and sweetened condensed milk. Heat and stir over low heat until chocolate is melted. Stir in 4 tsp. reserved cherry juice. Spoon about 1 tsp frosting over each cookie, spreading to cover cherry. (if necessary, thin frosting with additional cherry juice).

4. Bake in oven about 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool.