Chocolate Covered Cherry Cookies Recipe

Who wants to make little hats??! No wait...

That's only if you make it with real butter. I mentioned these on Monday that I made over the weekend. They are delicious, even when you screw it up! The above picture is what they're SUPPOSED to look like. The below picture has the tri-corner hats that mine ended up like. Use the Crisco!!!

So, have at it and let me know how they turn out for you!

Chocolate-covered cherry cookies

Taken from Taste of Home: Best Loved Cookies and Bar magazine 2008

yield 2 dozen.

24 maraschino cherries
1/2 cup butter, softened - or from what I found out, you might want to substitute butter flavored Crisco!
3/4 cup packed brown sugar
1 tablespoon maraschino cherry juice
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon salt
1 cup milk chocolate chips, divided
1/2 teaspoon shortening

* Drain cherries, but save the juice! Pat cherries with paper towels to remove excess moisture, set aside. In a large mixing bowl, cream butter and brown sugar.

* Beat in cherry juice and vanilla. Combine flour and salt, gradually add to creamed mixture. Cover and refrigerate for 1 hour or until dough is easy to handle.

*Insert a chocolate chip into each maraschino cherry. Wrap a tablespoon of dough around each cherry. Place 1 inch apart on un-greased baking sheets, Or use parchment paper! I LOVE that stuff!

* Bake at 350 degrees for 15-17 minutes or until set and edges are lightly browned. Remove to wire racks to cool.

* In a microwave-safe bowl, melt shortening with remaining chips, stir until smooth. Dip tops of cookies in melted chocolate. Let stand until set. Store in an airtight container.