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Category: Cookies
Prep Time: Cook Time: Total Time:
3/4 cup butter, softened
1 cup sugar
1 egg
1 1/2 tsp vanilla extract
2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup finely chopped maraschino cherries
1/2 tsp almond extract
Red food color
1/3 cup cocoa
1/4 tsp baking soda
4 tsp water
Cocoa Almond Glaze (recipe follows)
Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until mixture forms a smooth dough. Remove 1-1/4 cups dough to medium bowl; blend in cherries, almond extract and about 6 drops food color.
Stir together cocoa and baking soda. Add with water to remaining dough; blend until smooth. Divide chocolate dough in half; roll each half between two sheets of wax paper, forming 12 x 4-1/2-inch rectangle. Remove top sheet of wax paper from each rectangle. Divide cherry mixture in half; with floured hands, shape each half into 12-inch roll. Place one roll in center of each rectangle; wrap chocolate dough around each roll. Wrap each roll in plastic wrap. Refrigerate about 6 hours or until firm.
Heat oven to 350. Cut rolls into 1/4-inch thick slices; place on ungreased cookie sheet. Bake 7 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Prepare Cocoa Almond Glaze; garnish cookies with glaze. About 7-1/2 dozen cookies.
Cocoa Almond Glaze
2 tbsp butter
2 tbsp cocoa
2 tbsp water
1 cup powdered sugar
1/8 tsp almond extract
Melt butter in small saucepan over low heat. Add cocoa and water; stir constantly until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and almond extract, beating with whisk until smooth and of desired consistency. Add additional water, 1/2 tsp at a time, if needed. About 1/2 cup glaze.
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CHOCOLATE-CHERRY SLICE AND BAKE COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
3/4 cup butter, softened
1 cup sugar
1 egg
1 1/2 tsp vanilla extract
2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup finely chopped maraschino cherries
1/2 tsp almond extract
Red food color
1/3 cup cocoa
1/4 tsp baking soda
4 tsp water
Cocoa Almond Glaze (recipe follows)
Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until mixture forms a smooth dough. Remove 1-1/4 cups dough to medium bowl; blend in cherries, almond extract and about 6 drops food color.
Stir together cocoa and baking soda. Add with water to remaining dough; blend until smooth. Divide chocolate dough in half; roll each half between two sheets of wax paper, forming 12 x 4-1/2-inch rectangle. Remove top sheet of wax paper from each rectangle. Divide cherry mixture in half; with floured hands, shape each half into 12-inch roll. Place one roll in center of each rectangle; wrap chocolate dough around each roll. Wrap each roll in plastic wrap. Refrigerate about 6 hours or until firm.
Heat oven to 350. Cut rolls into 1/4-inch thick slices; place on ungreased cookie sheet. Bake 7 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Prepare Cocoa Almond Glaze; garnish cookies with glaze. About 7-1/2 dozen cookies.
Cocoa Almond Glaze
2 tbsp butter
2 tbsp cocoa
2 tbsp water
1 cup powdered sugar
1/8 tsp almond extract
Melt butter in small saucepan over low heat. Add cocoa and water; stir constantly until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and almond extract, beating with whisk until smooth and of desired consistency. Add additional water, 1/2 tsp at a time, if needed. About 1/2 cup glaze.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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