Maraschino Thumbprint Cookies

Maraschino Thumbprint Cookies

2 (10-ounce) jars maraschino cherries
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 egg
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Servings: 36