CHOCOLATE CHERRY BLOSSOMS
Make and share this Chocolate Cherry Blossoms recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 45m
Yield 60 cookies
Number Of Ingredients 9
Steps:
- Place unsweetened chocolate in medium microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until melted. Add butter; stir until butter is melted. Cool 10 minutes.
- Combine melted chocolate mixture, 1 1/2 cups of sugar, 3/4 cups of flour, eggs and baking powder in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add remaining 3/4 cup of flour and dried cherries. Continue beating just until well mixed. Cover; refrigerate until firm. [1 hour].
- Heat oven to 300. Place 1/3 cup of sugar in small bowl. Shape dough into 1 inch balls. Roll in sugar. Place 2 inches apart onto lightly greased cookie sheets. Bake for 10 to 12 minutes or until top is cracked and set.
- Immediately press 1 cherry chocolate kiss into each cookie. Remove to cool racks. Cool completely or until chocolate is set. [about 1 hour]. Store between sheets of waxed paper in container with tight-fitting lid for up to 5 days.
CHERRY KISS COOKIES
Topped with a chocolate kiss, these cherry-flavored cookies look super cute on a dessert tray. Share them with family and friends. -Joy Yurk, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries., Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets. , Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 85 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 51mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CHERRY KISS COOKIES
My grandma loved chocolate-covered cherries, so I combined 2 recipes to come up with these yummy cookies. She loved that I made a special cookie just for her. These are also Jessie's favorite cookie.
Provided by Kristy
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 35m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Whisk flour and salt together in a small bowl.
- Combine shortening, powdered sugar, cherry juice, red food coloring, and cherry flavoring in a large bowl. Add flour mixture and mix well. Stir in maraschino cherries.
- Shape dough into 1-inch balls; arrange 2 inches apart on ungreased cookie sheets.
- Bake in the preheated oven until edges are light golden brown, 8 to 10 minutes. Immediately top each cookie with a chocolate kiss, pressing firmly. Transfer cookies to wire racks to cool completely.
Nutrition Facts : Calories 99.5 calories, Carbohydrate 11.3 g, Cholesterol 1 mg, Fat 5.8 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2 g, Sodium 28.3 mg, Sugar 2.6 g
CHOCOLATE COVERED CHERRIES
Easy, delicious cherries. Just like you buy in the box! It's best to let the candies ripen for 1 to 2 weeks.
Provided by Meredith
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h
Yield 60
Number Of Ingredients 5
Steps:
- Drain cherries and set on paper towels to dry.
- In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
- Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 10.5 g, Cholesterol 1.5 mg, Fat 3.6 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 2.1 g, Sodium 5.1 mg, Sugar 4.5 g
CHERRY-CHOCOLATE BLOSSOMS
Make and share this Cherry-Chocolate Blossoms recipe from Food.com.
Provided by Donna M.
Categories Dessert
Time 42m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, combine powdered sugar, butter, cherry liquid, almond extract and food color; blend well.
- Lightly spoon flour into measuring cup; level off.
- Add flour and salt; mix well.
- Stir in cherries.
- If dough is too dry, add a little more cherry liquid until dough holds together when shaped.
- Shape dough into 1-inch balls.
- Place 2 inches apart on ungreased cookie sheets.
- Bake at 350 degrees F for 10 to 12 minutes or until edges are just slightly brown.
- Immediately top each cookie with a chocolate candy, pressing down firmly.
- Remove from cookie sheets and cool.
Nutrition Facts : Calories 300.5, Fat 16.9, SaturatedFat 8.7, Cholesterol 20.3, Sodium 86.4, Carbohydrate 33.1, Fiber 1.6, Sugar 25.1, Protein 4
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4.4/5 (14)Category Cookie, Cherry, Fruit, DessertServings 60Calories 80 per serving
- Place unsweetened chocolate in bowl. Microwave, stirring every 30 seconds, 1-1 1/2 minutes or until melted. Add butter; stir until butter is melted. Cool 10 minutes.
- Combine melted chocolate mixture, 1 1/2 cups sugar, 3/4 cup flour, eggs and baking powder in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add remaining 3/4 cup flour and dried cherries; beat at low speed just until well mixed.
- Place 1/3 cup sugar in another bowl. Shape dough into 1-inch balls. Roll in sugar. Place, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until top is cracked and set.
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- Stir together brownie mix and cocoa in large bowl. Add water, syrup, egg and oil, beating until well blended. Refrigerate about 30 minutes or until firm enough to roll.
- Heat oven to 350°F. Line cookie sheets with parchment paper or lightly grease. Shape dough into 42 equal balls (about 1 inch). Roll in sugar, if desired. Place on prepared cookie sheets.
- Bake 8 to 10 minutes or until set. Cool 2 minutes; press frozen chocolate piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from cookie sheet to wire rack. Cool completely.
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