Madison girls in state semifinals
2010 Miami baseball opener
St. Patty's Day celebrations
Chocolate Covered Cherry Cookies
Cathy Vance of Beavercreek entered these Chocolate Covered Cherry Cookies. Tasters found them rich and fudgy.
Cookie:
1/2 cup butter
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
1 1/2 cups flour
1/2 cup unsweetened cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
36 to 48 maraschino cherries (10 ounce jar)
Frosting:
1 cup (6 ounces) semi-sweet chocolate chips
1/2 cup sweetened condensed milk
1/4 teaspoon salt
1 1/2 teaspoons maraschino-cherry juice
Preheat oven to 350 degrees. In a large bowl cream the butter, sugar, egg and vanilla until light and fluffy. Add remaining cookie ingredients and blend at low speed until a stiff dough forms. Shape dough into 1-inch balls, using a heaping teaspoon of dough. Place 2 inches apart on an ungreased cookie sheet. Push one cherry halfway into each ball. Prepare the frosting, using a small saucepan to melt the chocolate pieces with condensed milk, cherry juice and salt. Remove from heat and stir until smooth. (The frosting can also be made in a microwave oven.) Put a spoonful of frosting on top of each cherry. The frosting will spread during baking. Bake the frosted cookies for 8 to 10 minutes until they are puffy.
