Buried cherry cookies

Yield: 48 Cookies

Measure Ingredient
½ cup Margarine (1 stick)
1 cup Sugar
1 Egg
1½ teaspoon Vanilla extract
1½ cup Flour
½ cup Cocoa powder
¼ teaspoon Baking soda
¼ teaspoon Baking powder
¼ teaspoon Salt
10 ounces Jar maraschino cherries (about-48)
6 ounces Pkg. semisweet chocolate pieces 1-cup
½ cup Eagle Brand Milk

FROSTING

Turn oven to 350 degrees. In a large mixer bowl beat butter or margarine with electric mixer on medium speed till softened (about 30 seconds). Add sugar and beat till mixture is fluffy. Add egg and vanilla. Beat well. In a medium mixing bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. With mixer on low speed gradually add flour mixture to butter mixture, beating till well mixed. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheets. Press down center of each ball with your thumb. Drain cherries, reserving juice. Place a cherry in the center of each cookie. For frosting, in a small saucepan combine chocolate and condensed milk. Cook and stir over low heat till chocolate is melted. Stir in a 4 teaspoons reserved cherry juice. Spoon 1 teaspoon frosting over each cherry, spreading to cover cherry.

(Frosting may be thinned with additional cherry juice if necessary).

Bake in the 350 degree oven about 10 minutes or till edges are firm.

With a pancake turner lift cookies onto a cooling rack to cool.

Makes about 48 cookies. Pam says that she doubles the cookie recipe and uses the frosting as is.

Contributor: Barbara Jones from Pam Dyer

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