Chocolate Cherry Cordials
Photo by: Francis Janisch
This recipe, from Pam Correll of Brockport, Pa. (pictured right), won the Grand Prize in PARADE's 2012 Holiday Cookie Bake-Off and is the winner of the Drop Cookie Category. Click here to view all of the winning recipes.Pam's story: "This year I put my thinking cap on and decided to take an old family favorite and make it a bit more festive. Chocolate, cherries, and rum flavoring all rolled up into one cookie is simply irresistible. This cookie is a little pocket of joy!"
ingredients: Add all to shopping list
For Cookies:
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp rum extract
1 1/2 cups flour
1/3 cup cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
30 maraschino cherries, drained and patted dry with paper towels
2 Tbsp sugar, for coating
For Glaze:
1 cup confectioners' sugar
1 tsp rum extract
4 tsp maraschino cherry juice
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp rum extract
1 1/2 cups flour
1/3 cup cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
30 maraschino cherries, drained and patted dry with paper towels
2 Tbsp sugar, for coating
For Glaze:
1 cup confectioners' sugar
1 tsp rum extract
4 tsp maraschino cherry juice
directions:
1. Preheat oven to 350°F. In a large bowl, beat butter, sugar, egg, and rum extract until light and fluffy. Add flour, cocoa, salt, baking soda, and baking powder. Beat well.
2. Flatten about 1 Tbsp dough. Place a cherry on top; mold dough around it. Roll in sugar. Repeat with remaining dough.
3. Place cookies 2 inches apart on an ungreased baking sheet. Bake 8 minutes. Cool on a rack.
4. For glaze, whisk ingredients; spoon over cookies.
KITCHEN COUNTER:
Makes 30. Per Serving: 140 calories, 19g carbs, 1g protein, 6g fat, 20mg cholesterol, 90mg sodium, 1g fiber
