These intrigued me a few years ago and now have become a tradition at our house. Absolutely perfect for Valentine's Day too.
They are simple, if a little fiddly, and look pretty darn amazing if I do say so myself...and I do.
Thank goodness I had an extra set of hands to help with them ... it is killer on the shoulder blades to sit and put the little bit of chocolate dough around 51 cherries!
... and .... he does such a great job too!
Even the smallest foil cups still seem a bit large to me ... I suppose I could put a bit more dough around each one... making them fill it. Or... squeeze it onto the dough a bit before baking.
but.... they still look pretty special.
Wonder if it might help to leave a few out for Santa?
Chocolate Covered Cherry Cookies
2 10 oz. jars maraschino cherries with stems
2 tbsp. cherry brandy or maraschino cherry juice
1/2 cup butter or margarine
1 cup sugar
1/2 cup unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
1 1/2 cups all purpose flour
Drain cherries, reserving juice. Lightly toss cherries with brandy if using...and drain. Let stand for 20 minutes.
Beat butter or margarine in a large mixing bowl with electric mixer for 30 seconds. Add sugar, cocoa powder, baking soda, and baking powder; beat til combined. Beat in egg and 1 teaspoon of the reserved liquid. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Shape a scant 1 teaspoon of dough around each cherry. Place each ball in a 1 inch foil or paper bake cup. Place cups 1 inch apart on ungreased baking sheet.
Bake in 350F oven for 10 minutes or til tops look dry. Transfer cookies to wire racks. Frost warm cookies with about 1/2 tsp frosting. (I waited til they were very cool... not enough energy... they worked very well cooled.) Makes 48 (I ended up with 51)
Chocolate Cherry Frosting
Stir together 1/2 cup semisweet chocolate pieces and 1/3 cup sweetened condensed milk in a small heavy saucepan. (I had a bowl in water in the pan..worked perfectly) Cook over low heat just til chocolate is melted, stirring occasionally. Sir in 1 to 2 tablespoons of reserved cherry liquid to make of spreading consistency. Makes plenty.