Chocolate Covered Cherry Cookies

 

Maraschino Cherries

1/2 cup butter, softened to room temperature

1 cup granulated sugar

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 large egg

1 1/2 tsp vanilla extract

1 1/2 cups flour

1/2 cup unsweetened cocoa powder

Topping:

6 oz semi sweet chocolate chips

1/2 cup sweetened condensed milk (Eagle Brand)

4 tsp. cherry juice

Directions:

Preheat oven to 350 F

Drain maraschino cherries, reserving the juice

In a small bowl, whisk together the flour and cocoa. Set aside.

In a large bowl, beat butter with an electric mixer on medium speed for about 30 seconds, or until softened. Add sugar, salt, baking powder and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually add the flour mixture. 

Shape into 1" balls and place on ungreased cookie sheet about 2" apart. Press down in the center of each ball with your thumb to create an indentation. Place a cherry in the center of each cookie's indentation.

In a small saucepan over medium to low heat, combine chocolate chips and sweetened condensed milk. Heat until chocolate is melted. Sir in 4 tsp reserved cherry juice until completely smooth. Turn off heat and spoon about 1 tsp of mixture on top of each cherry, spreading to cover the cherry fully. 

Bake 10 minutes exactly.

Chocolate Confetti Square

1/4 cup butter

1/2 cup smooth or crunchy peanut butter

1 1/4 cup chocolate chips (milk, dark or semi-sweet)

1 pkg. rainbow mini marshmallows

Directions: 

Line a 8x8 or 9x9 inch pan with aluminum foil and lightly grease. 

In a medium sauce pan, over low heat, melt together the butter, peanut butter and chocolate chips. Stir often. 

Remove from heat and allow to cool at least 45 minutes. 

Once the mixture is no longer hot, stir in the mini marshmallows. (If pan is still hot, the marshmallows will melt)

Pour into the prepared pan and allow to set in the fridge for 2 hours before cutting into squares. 

Peanut Butter Blossoms

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup creamy peanut butter

1/2 cup butter, softened

1 egg

1 1/2 cups flour

3/4 tsp baking soda

1/2 tsp baking powder

Additional granulated sugar

Hershey kisses

Directions:

Heat oven to 375 F. In large bowl, beat 1/2 cup granulated sugar, brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in floour, baking soda and baking powder until dough forms. 

Shape dough into 1-inch balls, roll in granulated sugar. Place on ungreased cookie sheet, about 2" apart. 

Bake 8 to 10 inutes or until edges are light golden brown. Immediately press 1 Hershey kiss in the center of each cookie. Remove from cookie sheet to cooling rack. 

Yields: 36