My all-time favorite cookie ! The base is chewy and fudgy, and then there's that maraschino cherry on top, smothered in a baked-on cherry-fudge blanket. I've been indulging myself and others for over 40 years, and believe the recipe originated in Better Homes & Gardens. The original recipe claims to make 48 but I've never managed to get that many, so I plan on 3 dozen each time.....24 for the cookie jar and a dozen for the cook's quality-control testing.
You'll need 1-1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 cup butter or margarine, softened, 1 cup sugar,; 1/4 teaspoon salt, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1 egg, 1-1/2 teaspoons vanilla, 48 maraschino cherries (about one 10-ounce jar + the juice) ; 1 cup (6 ounces) semisweet chocolate chips, (do not use milk chocolate), 1/2 cup sweetened condensed milk. Don't mindlessly use the entire can, as I've done a time or six!
In a mixing bowl combine flour and cocoa; set aside. In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture.
Shape dough into 1-inch balls ( mine are apparently a little bigger) & place on an ungreased baking sheet. Press down center of each ball with 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 until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice.
Spoon about 1 teaspoon of the frosting over each cherry on unbaked cookie, spreading to cover cherry. (Frosting may be thinned with additional cherry juice, if necessary.) Bake in 350°F oven about 10 minutes or until done. Remove to wire rack; cool. Cover and store at room temperature up to 2 days. This might make 48 cookies. More or less!
