Mexican chocolate cherry cookies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Unsweetened chocolate |
| 2¼ | cup | Flour |
| 2 | teaspoons | Cinnamon |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Ground cloves |
| 1¾ | cup | Sugar |
| ½ | cup | Butter; softened |
| 3 | Eggs | |
| 1 | teaspoon | Vanilla |
| ⅔ | cup | Powdered sugar |
| Candy cherry halves; (about 60) | ||
Directions
Melt chocolate and set aside to cool. Combine flour and next 4 dry ingredients. With electric mixer, beat sugar and butter until light and creamy. Beat in eggs one at a time. Beat in chocolate and vanilla.
Gradually add dry ingredients. Chill dough until firm. Form dough into 1 inch balls. Roll each ball in powdered sugar and place on lightly greased baking sheets 1½ inches apart. Press one cherry half into center of each cookie. Bake at 350 degrees until cookies puff and crack, but are still soft, about 10 minutes. Yield: 5 dozen.
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