How to make it

  • Beat butter, sugar, egg and vanilla until light and fluffy.
  • Stir together flour, baking powder and salt; gradually add to butter mixture, beating until mixture forms a smooth dough.
  • Remove 1/4 c dough and blend in the cherries, almond extract and 6 drops food color. Srit together cocoa and baking soda. Add with water to remaining dough; blend.
  • Divide chocolate dough in half between two sheets of wax paper to form 12" x 4 1/2" rectangle. Remove the top sheet of wax paper.
  • Divide cherry mixture in half. With floured hands, shape into 12" roll, forming one large roll. Repeat procedure with remaining dough. Refrigerate six hours or until firm.
  • Cut rolls into 1/4" slices. Bake 7 minutes or until set in a 350 degree oven. Cool one minute to remove.

Reviews & Comments 2

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  • julie0022 4 years ago
    These cookies are AMAZING! I made a few adjustments:

    I doubled the vanilla & almond extracts
    I used unsweetened cocoa powder (the recipe doesn't specify)
    I used fresh, sweet cherries instead of maraschino, and I added nearly 1/2 cup instead of just 1/4
    I left out the food coloring (didn't have any)

    I divided the dough into about 1 1/4 inch balls and cooked them for 10 minutes at 350. Decadent, moist (from the real cherries), and so, so good warm & gooey from the oven!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Yum. These sound fantastic. Great post and a very high 5.
    Was this review helpful? Yes Flag

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