BAKED CHOCOLATE COVERED CHERRIES

Debbie Dobyns

 

      1/2 cup margarine,softened     1/2 cup unsweetened cocoa

1 cup sugar                    1/4 tsp. salt

1 egg                          1/4 tsp. baking powder

1 1/2 tsp. vanilla             1/4 tsp. baking soda

1 1/2 cup flour                36 to 48 maraschino cherries

 

In a large mixer bowl, cream butter, sugar, egg and vanilla, until fluffy. Add remaining ingredients, blend at low speed until a dough forms, about 1 min. Dough will be ­stiff. Shape into 1" balls, using 1/2 tsp. dough. Place 2" apart on ungreased cookie sheet. Push one cherry halfway into each ball. When all cookies are molded and cherries ­pushed in, prepare frosting and use immediately. Frost each cherry with 1/2 tsp. frosting. Bake at 350 degrees for 8 to 10 mins. until puffy.

 

FROSTING:

 

1 cup (6 oz. pkg.) semi-sweet mini chocolate chip pieces

1/2 cup sweetened condensed milk, NOT evaporated

1/4 tsp. salt

1 to 1 1/2 tsp. maraschino cherry juice

 

In a small heavy saucepan over low heat, melt chocolate pieces and milk, stirring constantly. Remove from heat, add remaining ingredients; stir until smooth. Frost cherries.

 

BUTTER PECAN SHORTBREAD COOKIES

Debbie Dobyns

1 cup butter, softened

1/2 cup firmly packed brown sugar

2 1/4 cups flour

1/2 cup finely chopped pecans

 

Cream butter, gradually add sugar, beating until light and fluffy. Gradually add  flour, mixing well.  Stir in pecans. Divide dough in half and chill at least 1 hour.

Roll 1 portion of dough to 1/4-inch thickness between sheets of waxed paper, keeping remaining dough chilled until ready to use. Cut dough into desired shapes; remove excess dough. Place greased cookie sheet on top of cookies; invert ­and remove waxed paper.

Bake at 300 degrees for 16 to 20 mins. or until lightly ­browned. Remove immediately to wire racks to cool. Repeat with remaining dough. Yield: about 3 dozen 3-inch cookies.

 

106