Buried Cherry Cookies
For the Cookies:
1 10-ounce jar of marischino cherries
1/2 cup butter
1 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1/2 cup cocoa powder, unsweetened
1 1/2 cups all-purpose flour
For the Icing:
1 cup semi-sweet chocolate morsels
1/2 cup sweetened condensed milk
Preheat the oven to 350.
Drain the cherries into a bowl. You'll be using the juice later. If you have any really large cherries, cut them in half.
In a medium-sized bowl, beat the butter until creamy for about 30 seconds. Using a mixer, you'll set it on medium or high for those 30 seconds.
Add the sugar, powder, soda, and salt. Beat all the ingredients until well combined.
Now add the egg and vanilla.
This next part's pretty simple. Shape the dough into 1-inch balls, then place them on an ungreased cookie sheet. Press your thumb into the center.
Top it with a cherry.
Set the cookies aside. We're makin' frosting now! In a small saucepan, combine the chocolate and the condensed milk. I accidentally used a whole can of condensed milk, but I liked the added sweetness. :)
Once the chocolate is melted, you can add 4 teaspoons of the cherry juice. If you want your icing thinner, you can add more. Personally, I thought it was a little thin already, but that's because I goofed on my measurements. :P
Spoon about a teaspoon of icing on top of the cherry on top. Like so:
Bake for 10 minutes. Don't underbake!! No, seriously. I did, just to see what would happen, and the cookies came out rather bitter. The only reason I can think of for why this might have happened is that the frosting sets into the cookie and makes it sweeter.
They weren't as pretty as I would have liked, but they were a'ight. If you make them and get them to look prettier, tell me your secret!