Chocolate Cherry Cookies
|Unsweetened chocolate||2 Ounce (2 Squares, 1 Ounce Each)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Cake flour||2 Cup (32 tbs)|
|Maraschino cherries||1⁄4 Cup (4 tbs), well drained (Adjust Quantity As Needed)|
|Semisweet chocolate chips/Milk chocolate chips||6 Ounce (1 Cup)|
Melt unsweetened chocolate in top of double boiler over hot, not boiling, water.
Remove from heat; cool.
Cream butter and sugar in large bowl until light.
Add egg and melted chocolate; beat until fluffy.
Stir in cake flour, vanilla and salt until well blended.
Cover; refrigerate until firm, about 1 hour.
Preheat oven to 400°F Lightly grease cookie sheets or line with parchment paper.
Shape dough into 1-inch balls.
Place 2 inches apart on prepared cookie sheets.
With knuckle of a finger, make a deep indentation in center of each ball.
Place a cherry into each indentation.
Bake 8 minutes or just until set.
Meanwhile, melt chocolate chips in small bowl over hot water.
Stir until melted.
Remove cookies to wire racks.
Drizzle melted chocolate over tops while still warm.
Refrigerate until chocolate is set.