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1/2 c. butter - softened 1 c. sugar 1 egg 1 1/2 tsp. vanilla 1 1/2 c. flour 1/2 c. cocoa 1/4 tsp. salt 1/4 tsp. baking powder 1/4 tsp. soda 36-48 or half (10 oz.) jar maraschino cherries Cream butter, sugar, egg and vanilla until light and fluffy. Add remaining dry ingredients and stir well. Shape dough into 1-inch balls, using a heaping teaspoon of dough for each. Place 2-inches apart in ungreased cookie sheets. Place one cherry half way in each ball. When all the cookies are molded and cherries pushed in; prepare frosting and use immediately. Frost each cherry by spreading 1/2 teaspoon frosting over cherry. (Frosting will spread over cookies slightly during baking). Bake frosted cookies at 350 degrees for 8-10 minutes or until puffy. Store tightly covered. Recipe makes approx: 36-48 cookies. FROSTING: In small heavy saucepan over low heat, melt 1 cup chocolate pieces with 1/2 cup sweetened condensed milk, stirring constantly. remove form heat. Add 1/4 teaspoon salt and 1- 1 1/2 teaspoon maraschino cherry juice. Stir until smooth. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |