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Chocolate-Covered Cherry Cookies
Submitted by April Heiring


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. Watkins Sea 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 cup 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.

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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.



























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