Cookies from a Christmas past....

Chocolate-Covered Cherry Cookies  

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 egg
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.

add some cherries......

Chocolate Chunk Cookies....

I made them earlier this year and we really enjoyed them. At the time I did muse about perhaps adding some cherries for a little extra flair. MMMM.... yep it works!

It is an easy recipe... they look great and taste pretty darn amazing.

Double Chocolate Chunk Cookies with Cherries

1/2 cup butter
1 cup packed brown sugar
1/2 cup sifted cocoa
1 large egg
1 tsp. vanilla
1 cup all purpose flour
1/2 tsp. baking soda
1 cup white chocolate chips
3/4 cup chopped walnuts
::optional... drained, chopped maraschino cherries

Cream butter, brown sugar and cocoa in large bowl or mixer bowl. Beat in egg and vanilla ..mix til fluffy.
Add remaining 5 ingredients. Mix well. Add some chopped maraschino cherries at this point.

Drop by rounded tablespoons onto greased cookie sheet. (I have enamel sheets and they didn't need greasing..test bake one to check on your sheets.... but, they probably won't need much at any rate...)
Leave as drops or flatten slightly with glass or fingers.... put a bit more cherry on top if you like. Bake at 350 F or 170 C for 10 to 12 minutes. Remember...it's chocolate... keep an eye on them! Mine barely needed 10 minutes.

(I only used about 3/4 cup semi sweet dark and white chocolate squares chopped into chunks..it was plenty...)
 (1/2 cup was enough... I toasted them beforehand... better flavour)...

Easy shortbread

Easy, quick, great tasting and festive looking .. all the words we want to hear at this time of year.











I like to use berry sugar...which is just finer granulated sugar. My choice is also half and half rice and all purpose flour.












This works so well and quickly with a wooden spoon it is not worth messing your mixer up... besides...you can feel the consistency better by hand.










Work flour into the butter mixture with the back of the wooden spoon... and scrape the sides of the bowl to incorporate any smeared butter and also the flour.... keep working the flour in until you can press a knuckle into the dough and it does not feel really sticky... your knuckle should be almost clean.










Little balls of dough about the size of a teaspoon.. gently shape or press a bit.. just so you don't have sharp, thin edges. They tend to brown too quickly.










Aww ...look all Martha Stewart.... lol....oops...but there is wrapping paper on my table tsk, tsk...that will never do! She would be horrified.










3/4 cup butter
1/2 cup sugar (fruit, icing or brown)
1 egg yolk
1 tsp. vanilla & a little drop almond flavouring
2 1/4 cups sifted pastry flour or
2 cups sifted all purpose flour ...or...
1/2 and 1/2 rice flour and all purpose
drained maraschino cherries cut into 1/3 or 1/4

Use a wooden spoon to cream the butter; add sugar gradually and cream together thoroughly. Add egg yolk and cream again, then add vanilla and almond flavouring. Cream some more.
Add flour slowly until a soft but not sticky dough is formed. If it starts to get too stiff you may not need the last teaspoon or so of flour.
If using an older cookie sheet place a piece of parchment paper to protect from sticking or browning... you don't want to brown shortbread. Place by teaspoonfuls on baking sheet..or make small balls and gently press down or shape a bit.
Drain some maraschino cherries (pat with paper towel) and cut into 1/3 or 1/4 pieces and place a tiny piece on each cookie. Bake at 350F for about 10 minutes.... don't leave the kitchen! Check them at about 8 minutes to make sure they are not browning... this is a lot of butter and sugar...and it will happen quickly when it begins. You want them very pale.

If you have made them small enough you will get 36 or more easily..if you make them a bit larger as I tend to do on the first few batches...you will only get about 34 or 32. However, this is such an easy recipe..you can try another one right away to get the sizes right. ...or just for a few more to munch... When they are still warm...they just melt in your mouth.
Lift off baking sheet while still warm but be gentle as they are a bit fragile when still warm. I use a thin metal spatula. Cool on wire rack.










There are many ways to package baking for easy and beautiful gifting. Little tins, containers and even gift bags... use a second colour of tissue under some basket saran ... you could even join the handles with a bit of raffia or a ribbon ...




























Little saran bags.... with a ribbon..... or gold twist tie.











Speaking of gifting..... what about your favourite baker? You know what they want? Well, a few years ago.... I thought that when I finally got my stainless steel measuring cup set ... I would have arrived!










... and .... I also always wanted a set of measuring spoons .... stainless of course. I just love how smooth the indent feels when I run my fingers over it.... I know I must be weird or something.... but I love my spoons.











And...even this... a little one cup Pyrex measuring cup. You know... I still think they are a great gift for a cook. You need several ... and several sizes to boot. If you cook or bake... you just need them all the time. Measuring things of course...but I also use them for mixing a quick vinaigrette... flour to water for stews or gravies... pouring things into...pouring things out of... standing forks or spoons in... etc... they really are just soooo useful. If you are stuck what to buy for me...another one please.