How to make it

  • Heat oven to 350 degrees.
  • Beat 1/2 cup butter and sugar together in large bowl until creamy.
  • Add egg and vanilla; beat until fluffy.
  • Stir together flour, baking powder and salt.
  • Add to butter mixture, beating until soft dough forms.
  • Remove half of dough to medium bowl and blend in chopped cherries and almond extract.
  • Add cocoa and melted butter to remaining dough, then blend well.
  • Divide each dough in half.
  • Refrigerate doughs, if necessary, until firm enough to handle.
  • Between two pieces of waxed paper, roll one portion cherry dough into 8-inch square.
  • Repeat procedure with one portion of chocolate dough.
  • Remove top sheets of waxed paper and invert cherry dough onto
  • chocolate dough.
  • Peel off top sheet of waxed paper; use remaining
  • bottom sheet of waxed paper as guide to lift and roll dough into log.
  • Repeat procedure with remaining doughs.
  • Wrap both rolls in waxed paper or plastic wrap. Refrigerate 4-5 hours or until firm.
  • Heat oven to 350 degrees.
  • Cut rolls into 1/4-inch slices and place 2 inches apart on ungreased cookie sheet.
  • Bake 10-12 minutes or just until set.
  • Remove from cookie sheet to wire rack to cool completely.

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