CHOCOLATE COVERED CHERRY COOKIES II
These taste as good as they sound!
Provided by JAMIE CARPENTER
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Press center of each ball with thumb.
- Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball.
- In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
- Bake in preheated oven for 10 minutes.
Nutrition Facts : Calories 453 calories, Carbohydrate 71.1 g, Cholesterol 53.6 mg, Fat 18.8 g, Fiber 3.4 g, Protein 6 g, SaturatedFat 11.3 g, Sodium 218.9 mg, Sugar 41.9 g
CHOCOLATE-COVERED CHERRY COOKIES
Inspired by the nostalgic candy, this indulgent dessert is both familiar and elegant. Almond paste fortifies the rich aroma of the cherries, while kirsch adds cherry and floral notes. High-quality candied cherries, such as Luxardo or Amarena, work best here for flavor, but you can also use cocktail maraschino or glace cherries in a pinch.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- For the cookies: Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, cocoa, baking powder and salt in a bowl until evenly combined; set aside. Break the almond paste into small pieces in the bowl of a stand mixer, add the sugar and beat on low speed until the paste forms small crumbles in the sugar, about 2 minutes. Add half the butter and continue beating until the mixture starts forming large clumps and wiping the sides of the bowl. Add the remaining butter, increase the speed to medium high and beat until pale and fluffy, about 3 minutes. Add the vanilla, egg and kirsch if using and beat until smooth. Add the dry ingredients and beat on low until the dough just comes together.
- Scoop 30 tablespoon-size portions of dough, roll into balls and divide between the prepared baking sheets, spacing them evenly apart. Press a cherry in the center of each dough ball, then refrigerate the cookies on the baking sheets for 30 minutes.
- Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are puffed and set at the edges, 12 to 15 minutes. Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely.
- For the glaze: Combine the sugar, 2 tablespoons of the reserved cherry syrup and 1/4 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat, add the chocolate chips and stir slowly until smooth.
- Using a teaspoon, spoon the chocolate glaze over the cherry of each cookie, letting it drip down the sides. Allow the glaze to set before serving, about 10 minutes. Store the cookies in a single layer in an airtight containers for up to 5 days.
CHOCOLATE COVERED CHERRY POPS
Cherries covered with chocolate for beautiful pops - a mouth-watering dessert made with Betty Crocker® vanilla cake mix and frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 28
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely.
- Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 28 (1 1/2-inch) balls, placing cherry in center of each and covering cherry completely. Place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
- In medium microwavable bowl, microwave candy coating on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle cake ball with sugar crystals. Let stand until set.
Nutrition Facts : Calories 224, Carbohydrate 31 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 138 mg
CHOCOLATE COVERED CHERRY COOKIES
Chocolate coated cherries sit on top of fudgy, moist cookies - a perfect addition to any holiday dessert table.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 30
Number Of Ingredients 11
Steps:
- In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy. Add egg and kirsch; beat until blended. On low speed, beat in flour, cocoa, baking powder, baking soda and salt until blended. Wrap dough in plastic wrap; refrigerate 1 hour.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap dough; shape into 1-inch balls. On cookie sheets, place balls 2 inches apart. Bake 10 to 12 minutes or until set. Immediately press 1 chocolate-covered cherry into center of each cookie. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave white chocolate uncovered on High 1 to 2 minutes or until softened and chocolate can be stirred smooth. Spoon melted chocolate into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over cookies. Let stand until set.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 60 mg
CHOCOLATE-CHERRY COOKIE BALLS
A cherry on top is nice. But a cherry inside? That's spectacular-especially when it's inside a creamy, chocolatey cookie ball!
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 40 servings
Number Of Ingredients 6
Steps:
- Mix cream cheese and cookie crumbs until blended.
- Shape into 40 (1-1/4-inch) balls; press to flatten. Top each with cherry; wrap cream cheese mixture around cherry to completely enclose cherry. Re-roll into balls. Freeze 10 min.
- Mix melted chocolate and food coloring until blended. Dip balls in chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with sugar. Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CHOCOLATE-COVERED CHERRY COOKIES
For these fudgy treats, you spread the frosting on the cookies before baking. Just be sure to use real chocolate (not imitation) because a not-so-real product will not bake properly.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 12
Steps:
- 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; place on 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. Makes 48 cookies.
Nutrition Facts : Calories 81 kcal, Carbohydrate 12 g, Cholesterol 11 mg, Protein 1 g, SaturatedFat 1 g, Sodium 45 mg, Fat 3 g, UnsaturatedFat 0 g
CHOCOLATE-COVERED CHERRY COOKIES
Although these cookies require a little extra effort, they're worth it. I make them for every family gathering-and they never last long! -Marie Kinyon, Mason, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture (batter will be very firm). Shape into 48 balls, about 1 in. round, and place on ungreased baking sheets. Push 1 cherry halfway into each ball. , For frosting, melt chocolate chips in milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth. , Bake at 350° for 10-12 minutes. Spoon 1 teaspoon frosting over each cherry while the cookie is still warm. Cool on wire racks.
Nutrition Facts : Calories 89 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE-COVERED CHERRY COOKIE BALLS
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings, 1 cookie ball each
Number Of Ingredients 3
Steps:
- Cut each of 2 cherries into 6 pieces; reserve for later use. Cut remaining cherries in half.
- Mix cream cheese and cookie crumbs until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Use your finger to press indentation into center of each cookie ball.
- Insert a cherry half into each indentation; reroll ball to completely enclose cherry with cream cheese mixture. Place on a waxed paper-covered baking sheet. Freeze 15 minutes.
- Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
- Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with reserved cherry pieces and sprinkles. Refrigerate 15 minutes or until chocolate is firm.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 9 g, Protein 0.5937 g
CHOCOLATE CHERRY BALLS
These cadies can be made as gifts anytime of the year. However, I think they would make a nice addition to your Christmas gift list and cookie tray. Paraffin can usually be found in the canning section of the store. Actually, hardware stores are the best place to find it.
Provided by Nana Lee
Categories Candy
Time 30m
Yield 3 doz
Number Of Ingredients 9
Steps:
- In a large bowl, combine butter, powdered sugar, maraschino cherries, peanut butter, walnuts, coconut, and salt; shape into 1-inch balls.
- In the top of a double boiler over hot water, melt chocolate chips and paraffin wax.
- Insert a toothpick into each ball; dip into chocolate mixture to coat exterior.
- Place onto wax paper to set. Use another toothpick to push ball from inserted toothpick.
- If a hole remains where toothpick was inserted, add a small amount of chocolate coating to cover.
Nutrition Facts : Calories 1676.3, Fat 102.2, SaturatedFat 46.7, Cholesterol 40.7, Sodium 856.4, Carbohydrate 196.7, Fiber 14.1, Sugar 174.8, Protein 23.3
CHOCOLATE LEBKUCHEN CHERRY BALLS
Here's my twist on the traditional German holiday lebkuchen-with a surprise inside. Maraschino cherries add a sweet and unexpected punch to the holiday spice of gingersnaps. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- Place gingersnaps, cream cheese, 1/2 cup chocolate chips, 1/2 cup almonds, orange peel and extract in a food processor; process until combined. Refrigerate until firm enough to form into balls. Pat cherries dry with paper towels. Wrap each cherry with a rounded tablespoonful of cream cheese mixture; shape into a ball. Freeze until firm, about 20 minutes. , Chop remaining sliced almonds; set aside. In a double boiler, melt remaining chocolate chips; stir until smooth. Dip cherry balls in chocolate; allow excess to drip off. Sprinkle balls with almonds. Place on waxed paper. Refrigerate until set, about 1 hour.
Nutrition Facts : Calories 76 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 37mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE-COVERED CHERRY DELIGHTS
While on vacation this summer, I read the book "Chocolate Chip Cookie Murder" by Joanne Fluke. The author included some very good cookie recipes throughout the book. I want to pass the book on to my swap partner in the Used Media Swap on Zaar, I am posting the recipes here so I can try them later. If you make the cookies before me, please leave a review to let us know how good they are. FYI, the author did not indicate how many cookies the recipe makes so I guessed. I will post a correction as soon as I know better. Oh, one more thing - the book was fun to read. (Author's note about this recipe: "A plate of these should be in every psychiatrist's office - - two Chocolate-Covered Cherry Delights will lift anyone out of a depression)
Provided by QueenBee49444
Categories Dessert
Time 1h5m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F, rack in middle position.
- Melt butter and mix in sugar.
- Let mixture cool.
- Add eggs, mix thoroughly.
- Add baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition.
- Add flour and mix well (dough will be stiff and a bit crumbly).
- Drain cherries, remove stems, reserve juice.
- Pat dough into walnut-sized balls.
- Place on a greased cookie sheet, 12 to a standard sheet.
- Press down in center with thumb to make a deep indentation.
- Place one cherry in each indentation.
- In a saucepan, over simmering water (double boiler), combine the chocolate chips and condensed milk.
- Heat on low until the chips are melted.
- Add approximately 1/8 cup of reserved cherry juice and stir to a thick sauce.
- If sauce is too thick, carefully add a little more juice. Test with a teaspoon. If it doesn't glob off, it is too thick.
- Spoon the sauce over the center of each cookie, just enough to cover each cherry. Make sure it doesn't drip down the sides.
- Bake at 350°F for 10-12 minutes.
- Let cool on cookie sheet for 2 minutes.
- Remove to rack to finish cooling.
Nutrition Facts : Calories 165.5, Fat 6.8, SaturatedFat 4.1, Cholesterol 20.1, Sodium 77.1, Carbohydrate 26.4, Fiber 1.6, Sugar 18.6, Protein 2
CHOCOLATE COVERED CHERRY COOKIES I
Sweet, festive, and unusual
Provided by Carol
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Combine flour and sugar. Cut butter into flour as for pie crust.
- Press mixture into an 8 x 8 inch pan. Bake for 20 minutes.
- While warm, cut into 36 squares. Place squares in pan lined with wax paper. Let cool.
- Place a cherry half on center of each, cut side down. Melt chocolate over low heat. Cover cherry with a spoonful of melted chocolate. Chill for a few minutes in refrigerator until chocolate is firm.
Nutrition Facts : Calories 69.2 calories, Carbohydrate 8.6 g, Cholesterol 6.8 mg, Fat 4 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 2.5 g, Sodium 19.3 mg, Sugar 4.5 g
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