Mexican Chocolate Cherry Rounds Recipes

MEXICAN CHOCOLATE-CHERRY ROUNDS

Steps:

• Stir chocolate in top of double boiler over simmering water until smooth; cool.
• Combine flour and next 5 ingredients in medium bowl.
• Using electric mixer, beat 1 3/4 cups sugar and butter in large bowl until light.
• Beat in eggs 1 at a time, then vanilla and chocolate.
• Gradually add dry ingredients, beating just until combined.
• Chill dough until firm, about 2 hours.
• Preheat oven to 350°F.
• Lightly butter 2 large baking sheets.
• Place powdered sugar in shallow pan.
• Form dough into 1-inch balls.
• Roll each ball in sugar to coat; shake off excess sugar.
• Arrange cookies on prepared baking sheets, spacing 1 1/2 inches apart.
• Press 1 cherry half into center of each cookie.
• Bake until cookies puff and crack but are still soft, about 10 minutes.
• Transfer cookies to rack and cool completely.
• (Cookies can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.).

MEXICAN CHOCOLATE-CHERRY ROUNDS

Steps:

• Stir chocolate in top of double boiler over simmering water until smooth; cool.
• Combine flour and next 5 ingredients in medium bowl. Using electric mixer, beat 1 3/4 cups sugar and butter in large bowl until light. Beat in eggs 1 at a time, then vanilla and chocolate. Gradually add dry ingredients, beating just until combined. Chill dough until firm, about 2 hours.
• Preheat oven to 350°F. Lightly butter 2 large baking sheets. Place powdered sugar in shallow pan. Form dough into 1-inch balls. Roll each ball in sugar to coat; shake off excess sugar. Arrange cookies on prepared baking sheets, spacing 1 1/2 inches apart. Press 1 cherry half into center of each cookie. Bake until cookies puff and crack but are still soft, about 10 minutes. Transfer cookies to rack and cool completely. (Cookies can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

CHOCOLATE CHERRY DROPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until smooth. Blend in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, mix in the chopped cherries and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

MEXICAN CHOCOLATE WALNUT-CHERRY BISCOTTI

Steps:

• Preheat oven to 325°. Whisk the first 6 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into dry ingredients. Stir in walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky)., Using floured hands, divide dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-lined baking sheets. Beat remaining egg; brush over tops. Bake until firm to the touch, 30-35 minutes. Cool on pans on wire racks until firm, 10-15 minutes., Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.