Two weeks ago I spent a Saturday morning baking two kinds of Christmas cookies and shooing the resident cookie-eaters away from the results: Don't touch! They're for a campus event! Finally I promised that I'd bake some more as we got closer to Christmas.
Both kinds of cookies earned praise at our campus cookie event, but I brought home a lot of the Russian Teacakes. They're well loved by many different names but no one ever asks for the recipe.
However, several people wanted the recipe for the other cookies I baked: Chocolate-Covered Cherry Cookies. I know exactly how long I've owned the recipe because it came inside a holiday recipe box we received as a wedding gift 43 years ago. Since then it's been a regular part of my holiday repertoire, along with Santa's Whiskers, Nick-0f-Time Cranberry White Chocolate Drops, cut-out cookies, and Jam Thumbprints. But I've never shared this recipe here--until now.
These cookies are rich and chocolatey, with a burst of yummy cherry in the middle. I always make a horrible mess assembling them, but you won't lack for volunteers to lick the spoon.
Chocolate-Covered Cherry Cookies
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup butter, softened
1 cup sugar
1 egg
1 1/2 tsp vanilla
10 oz. maraschino cherries, drained (but save the liquid)
6 oz. semisweet chocolate pieces
1/2 cup sweetened condensed milk
Stir together flour, cocoa powder, salt, baking powder, and baking soda; set aside. In mixer bowl cream butter and sugar. Add egg and vanilla; beat until well blended. Gradually add dry ingredients; beat until well blended.
Shape dough into one-inch balls; place on ungreased cookie sheet. Press down center of each ball with thumb. Place a cherry in the center of each cookie.
In a small saucepan, combine chocolate pieces and sweetened condensed milk; heat, stirring, until chocolate is melted. Add 4 tsp. of reserved cherry juice. (If it's too thick to spread, add a little more.) Spoon frosting over each cookie, spreading to cover cherry.
Bake at 350 degrees about 10 minutes or until done. Let cool before removing from pan.























