Maraschino Thumbprint Cookies
2 (10-ounce) jars maraschino cherries
1/2 cup butter or margarine, softened
1 cup granulated sugar
1-1/2 tsp vanilla extract
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/4 tsp salt
1/2 tsp baking powder
1/2 cup semisweet chocolate chips
2 Tbs milk
Drain maraschino cherries, reserving 1 teaspoon juice. Put butter
and sugar in medium bowl. Beat with an electric mixer on medium speed
3 to 4 minutes, or until well blended. Add egg and vanilla; mix well.
Combine flour, cocoa, salt and baking powder; add flour mixture to
butter mixture. Beat until well mixed.
Put chocolate chips and milk in a small saucepan. Heat, stirring
constantly, over low heat until chocolate melts. Stir in reserved
maraschino cherry juice. Let cool slightly.
Shape dough into 1-inch balls. Place on an ungreased baking pan.
Push in center with your thumb; spoon 1 teaspoon chocolate mixture
into each thumbprint and top with a cherry.
Bake in a preheated 350-degree oven 10 to 12 minutes, or until
cookies are firm. Remove to wire racks. Let cool completely. Store in
an airtight container.