An easy cookie that tastes like a chocolate-covered cherry in an almond cookie crust!
Ingredients
- maraschino cherries: 1 jar (10 ounce jar)
- butter: 0.5 cup (softened)
- white sugar: 1 cup
- baking powder: 0.25 tsp
- salt: 0.25 tsp
- egg: 1 piece
- almond extract: 1 tsp
- all-purpose flour: 2 cups
- squares bittersweet chocolate: 3 piece (1 ounce, chopped)
- sweetened condensed milk: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat an oven to 350 degrees F (175 degrees C).
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Drain the cherries and reserve about 2 tablespoons of the juice. Cut the cherries in half if large, and set aside.
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Beat the softened butter, sugar, baking powder, and salt with an electric mixer until thoroughly creamed and fluffy, about 1 minute. Beat in the egg and almond extract, then add the flour gradually, and beat just until blended. Pinch off pieces of dough, roll into 1-inch balls, place the balls on an ungreased baking sheet, and press your thumb in the center of each cookie to make a dent. Place a cherry or cherry half in the indentation of each cookie.
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In a small saucepan over low heat, melt the chocolate with the condensed milk, and stir until smooth. Add 1 to 2 tablespoons of reserved cherry juice to the mixture, or as needed, to thin the frosting; frosting will be thick. Spoon about 1/2 teaspoon of frosting over each cherry, covering the cherry completely.
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Bake the cookies in the preheated oven until firm and slightly browned, about 12 minutes. Let cool on the baking sheet for about 1 minute before removing, then move to a wire rack to finish cooling.
