Chocolate Cherry Cookies

Chocolate Cherry Cookies

1 1/2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/2 c. butter, softened
1 c. sugar
1/4 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 egg
1 1/2 tsp. vanilla
48 maraschino cherries (about one 10-ounce jar), undrained
1 6-ounce package semisweet chocolate pieces (1 c.)
1/2 c. sweetened condensed milk (NOT evaporated milk)

Preheat oven to 350 degrees. In a medium bowl, combine flour and cocoa
powder, set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, baking powder and salt. Beat until well combined. Add egg and vanilla; beat well.
Gradually beat in flour mixture. Shape dough into 1-inch balls. Place about 2 inches apart on an ungreased cookie sheet. Press down center of each ball with your thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie. In a small saucepan, combine the chocolate pieces and sweetened condensed milk. Heat and stir until chocolate is melted. Stir in 4 tsp. of the reserved cherry juice. Spoon about 1 tsp. over each cherry, spreading to cover cherry (if necessary, thin frosting with additional cherry juice). Bake about 10 minutes or until edges are firm.
Cool on cookie sheet for 1 minute and then transfer to wire racks to cool completely.

To store, place in layers separated by waxed paper in an
airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Makes 48 cookies.