Recipe

Mexican Chocolate-cherry Rounds Recipe

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Ingredients

Directions

Step #1 Stir chocolate in top of double boiler over simmering water until smooth; cool.
Step #2 Combine flour & next 5 ingredients in medium bowl.
Step #3 Using electric mixer, beat 1 3/4 c sugar & butter in large bowl until light.
Step #4 Beat in eggs 1 at a time, then vanilla & chocolate.
Step #5 Gradually add dry ingredients, beating just until mixd.
Step #6 Chill dough until firm, about 2 hrs.
Step #7 Preheat oven to 350°F.
Step #8 Lightly butter 2 large baking sheets.
Step #9 Place powdered sugar in shallow pan.
Step #10 Form dough into 1-inch balls.
Step #11 Roll each ball in sugar to coat; shake off excess sugar.
Step #12 Arrange cookies on prepared baking sheets, spacing 1 1/2 inches apart.
Step #13 Press 1 cherry half into center of each cookie.
Step #14 Bake until cookies puff & crack but are still soft, about 10 mins.
Step #15 Transfer cookies to rack & cool completely.
Step #16 (Cookies can be prepared ahead.
Step #17 Store in airtight container at about room temp up to 1 week, or freeze up to 1 month.
Step #18 ).
Enjoy the Mexican Chocolate-Cherry Rounds recipe

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