1 1/2 C. all purpose flour
1/2 C. Watkins Baking Cocoa
1/4 tsp. Watkins Baking Powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
1 C. sugar
1 egg
1 Tbsp. Watkins Vanilla
1 10-oz. jar maraschino cherries
1 6-oz. pkg. semisweet chocolate pieces or bits
1/2 sweetened condensed milk
In a large bowl, combine flour,
baking cocoa, baking powder,
soda and salt. In a separate bowl, combine
butter and sugar on low speed
with an electric
mixer until fluffy. Add egg and vanilla;
beat well. Gradually add dry ingredients to creamed
mixture; beat until well blended. Shape
dough into 1" balls; Press a depression in each one with
your thumb; place on ungreased cookie sheet. Bake at 350°
for about 10 minutes or until
done. Remove a let cool a bit.
Drain the cherries, reserving the
juice. In a small saucepan, combine
chocolate pieces and condensed milk. Stir over low
heat until melted. Stir in 4 tsp. of reserved
cherry juice. Put a little of this frosting
in center of each cookie; place cherry on top. Spoon
about 1 tsp of chocolate mixture over each cookie;
spread to cover cherry. Makes about 3 dozen cookies.
This delicious recipe was published in a Watkins catalog. For maximum
flavor and quality, prepare only with Watkins high quality ingredients as
indicated.
Chocolate
