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Oct 19th, 2009 by Catherine Stollak

Did something in my blog remind you of a favorite recipe. Or did you try a new one that you just have to share? Send it to me here or at my e-mail, cstollak@eagletribune.com, and I’ll publish it here.

Please include your name, city and state on all submissions. If you’ve gotten the recipe online or from a favorite cookbook, please include the name of the cookbook or address of the Web site so the recipe can be properly credited.

I look forward to seeing what you’re cooking!

  • Michael Bryson
    Looking for a cherry chocolate cookie recipe that was in the paper last week
  • cstollak
    Here's the recipe from Patricia Altomare of Pat's Kitchen.

    Chocolate Covered Cherry Cookie
    Makes 4 dozen cookies
    Ingredients:
    11⁄2 cups all-purpose flour
    1⁄2 cup unsweetened baking cocoa powder
    1⁄4 teaspoon baking powder
    1⁄4 teaspoon baking soda
    1⁄4 teaspoon salt
    1⁄2 cup butter, softened
    1 cup sugar
    1 egg
    11⁄2 teaspoons vanilla extract
    2 10-ounce jars of small maraschino cherries or 48 cherries, blotted dry
    1 cup semi-sweet chocolate chips
    1⁄2 cup sweetened condensed milk
    1 to 3 teaspoons maraschino cherry juice

    Directions for cookies
    In a large bowl stir flour, cocoa, baking powder, soda and salt. Set aside.
    In a large mixing bowl beat butter with an electric mixer on medium speed until creamy. Add sugar and beat on low speed until fluffy. Add egg and vanilla, beat well.
    Gradually add flour mixture to egg mixture, beating on low speed until well blended (batter will be very firm).
    Shape dough into 1-inch balls, place 2 inches apart on ungreased cookie sheet. Press down center of each ball with thumb. Drain cherries well, save juice. Press small cherry halfway into center of each cookie.

    Directions for frosting
    In a small heavy saucepan melt chocolate chips and condensed milk over low heat stirring constantly. Stir in cherry juice, 1 teaspoon at a time, until well flavored and thick. Spoon about 1 teaspoon frosting over each cherry, covering the cherry. (If you need to thin frosting a little, add additional cherry juice one teaspoon at a time.) Frosting will spread over cookie during baking.
    Bake 350 degrees for 10 to 12 minutes. Cool on rack.
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