Chocolate-cherry drops
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Margarine; softened |
| 1 | cup | Sugar |
| 1 | Egg | |
| 2 | Squares; (2 ounces) unsweetened chocolate, melted and cooled | |
| ⅓ | cup | Buttermilk |
| 1 | teaspoon | Vanilla |
| 1¾ | cup | Flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2 | cups | Cut-up maraschino cherries |
| Chocolate Icing or Cherry Butter Icing; (below) | ||
Directions
Mix thoroughly margarine, sugar, egg, chocolate, buttermilk and vanilla.
Stir in flour, soda, salt and cherries. Cover; chill 1 hour. Heat oven to 400 degrees F. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes. Immediately remove from baking sheet; cool. Frost. Makes 4 1/42 dozen cookies.
Chocolate Icing: Melt 2 squares (2 ounces) unsweetened chocolate and 2 tablespoons margarine over low heat. Remove from heat; blend in 3 tablespoons water and about 2 cups confectioner's sugar.
Cherry Butter Icing: Blend ⅓ cup margarine, softened, and 3 cups confectioners' sugar. Stir in 1½ teaspoons vanilla, about 2 tablespoons milk, 2 tablespoons chopped maraschino cherries and 2 drops red food color.
NOTE: This makes a very nice presentation when half of the cookies have the chocolate icing and the other half the cherry butter.
Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Dec 10, 1997