Friday, November 18, 2005
Chocolate Cherry Bites
These cute little treats will win raves for both their taste and presentation. They're great for holidays and special occasions. Recipe from Better Homes and Gardens, Christmas Cookies magazine.
Ingredients:
2 10 oz. jars of small maraschino cherries, with stems
2 T. cherry brandy or maraschino cherry juice
1/2 c. margarine, softened
1 c. sugar
1/2 c. unsweetened cocoa powder
1/4 t. baking soda
1/4 t. baking powder
1 egg
1-1/2 c. flour
1/2 c. chocolate chips
1/3 c. sweetened condensed milk
miniature (petit-four) foil baking cups
Step-by-step:
1. Drain cherries, reserving juice. Toss cherries with 2 T. cherry brandy or reserved juice. Let stand for 30 minutes, stirring once or twice. Drain well, reserving liquid.
2. Beat margarine with mixer on medium-high for 30 seconds. Add sugar, cocoa, baking powder, and baking soda. Beat until combined. Beat in egg and 1 teaspoon of the reserved liquid. Beat in as much flour as you can with the mixer. Stir in remaining with a wooden spoon.
3. Shape a scant teaspoon of the dough around each cherry, with the stem coming out the top of the shaped ball. Place each ball in a foil cup. Place on a cookie sheet and bake at 350 degrees for 10-12 minutes, or until tops look dry. Transfer to wire racks and cool. Frost (cookies can still be somewhat warm) with 1/2 teaspoon frosting. Cool completely.
4. To make frosting: Stir together chocolate chips and sweetened condensed milk in a small saucepan. Cook over very low heat just until the chocolate is melted, stirring occasionally. Stir in 1 to 2 T. of the reserved liquid to make frosting of spreading consistency. Cool slightly before frosting if it is too runny.
Ingredients:
2 10 oz. jars of small maraschino cherries, with stems
2 T. cherry brandy or maraschino cherry juice
1/2 c. margarine, softened
1 c. sugar
1/2 c. unsweetened cocoa powder
1/4 t. baking soda
1/4 t. baking powder
1 egg
1-1/2 c. flour
1/2 c. chocolate chips
1/3 c. sweetened condensed milk
miniature (petit-four) foil baking cups
Step-by-step:
1. Drain cherries, reserving juice. Toss cherries with 2 T. cherry brandy or reserved juice. Let stand for 30 minutes, stirring once or twice. Drain well, reserving liquid.
2. Beat margarine with mixer on medium-high for 30 seconds. Add sugar, cocoa, baking powder, and baking soda. Beat until combined. Beat in egg and 1 teaspoon of the reserved liquid. Beat in as much flour as you can with the mixer. Stir in remaining with a wooden spoon.
3. Shape a scant teaspoon of the dough around each cherry, with the stem coming out the top of the shaped ball. Place each ball in a foil cup. Place on a cookie sheet and bake at 350 degrees for 10-12 minutes, or until tops look dry. Transfer to wire racks and cool. Frost (cookies can still be somewhat warm) with 1/2 teaspoon frosting. Cool completely.
4. To make frosting: Stir together chocolate chips and sweetened condensed milk in a small saucepan. Cook over very low heat just until the chocolate is melted, stirring occasionally. Stir in 1 to 2 T. of the reserved liquid to make frosting of spreading consistency. Cool slightly before frosting if it is too runny.
