Chocolate-Maraschino Cherry Cookies

Chocolate-Maraschino Cherry Cookies

Blogger Deborah Harroun of Taste and Tell bakes some cookies based on one of her favorite candies—chocolate-covered cherries.

Prep Time

1:00

Hr:Mins

Total Time

1:00

Hr:Mins

Makes

3

dozen

Cookies
1
pouch (17.5 oz) Betty Crocker® sugar cookie mix
1/2
cup Gold Medal® all-purpose flour
1/2
cup butter, softened
1
egg
1
teaspoon cherry extract
1/2
teaspoon almond extract
1
tablespoon maraschino cherry juice
1/2
cup maraschino cherries, chopped
1/4
cup miniature semisweet chocolate chips
Chocolate-Covered Cherries
1/4
cup semisweet chocolate chips
3/4
teaspoon shortening
36
maraschino cherries with stems
  1. Heat oven to 375°F. In medium bowl, stir together cookie mix, flour, butter, egg, cherry extract, almond extract and cherry juice with spoon until soft dough forms. Stir in chopped cherries and miniature chocolate chips.
  2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
  3. Bake 7 to 9 minutes or until edges are light golden brown. Using end of wooden spoon handle, immediately make indentation in center of each cookie. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
  4. In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High in 30-second increments, stirring after each, until chips are softened; stir until smooth. Dip each stemmed cherry in melted chocolate and place in indentation of each cooled cookie.
Makes 3 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You will need 2 (10-oz) jars of maraschino cherries for both the cookies and the chocolate-dipped cherries.
If you’re not planning to serve the cookies right away, wait to dip and place the cherries on the cookies until just before serving.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.