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Prep 1hr5min
Total1hr5min
Ingredients12
Servings36
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Ingredients
Cookies
1/2
cup sugar
3/4
cup butter, softened
1
teaspoon vanilla
1
egg yolk
1 1/2
cups all-purpose flour
1/4
cup unsweetened baking cocoa
Filling
1/4
cup butter, softened
1
tablespoon brandy or 1/2 teaspoon brandy extract
1
cup powdered sugar
Topping
36
maraschino cherries with stems, drained on paper towels
1/2
cup semisweet chocolate chips
1
teaspoon oil
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Steps
1
Heat oven to 375°F. In large bowl, beat 1/2 cup sugar, 3/4 cup butter, the vanilla and egg yolk until light and fluffy. Add flour and cocoa; beat until well combined.
2
Shape rounded teaspoonfuls of dough into 1-inch balls; place 1 inch apart on ungreased cookie sheets. With index finger, make indentation in center of each cookie.
3
Bake 7 to 9 minutes or until set. Immediately remove from cookie sheets. Cool completely, about 10 minutes.
4
Meanwhile, in medium bowl, beat all filling ingredients until smooth. Spoon about 1/2 teaspoon filling into center of each cooled cookie. Press cherry into filling.
5
In small saucepan, melt chocolate chips with oil over low heat, stirring constantly. Spoon or drizzle melted chocolate over cherry on each cookie. Let stand until chocolate is set.
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Store any extra chocolate cherry cookies, covered, in the refrigerator.
Using a cookie scoop makes quick work of dropping the cookie dough. It also ensures cookies will be the same size and will bake the same length of time.
For best results, make sure maraschino cherries are patted dry before placing on filled Chocolate-Covered Cherry Cookies.
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