MINNESOTA, USA — Thousands of Christmas cookies, made over three days, come together each year in Deb Connelly's kitchen.
Cherry Chocolate Cookies
INGREDIENTS:
COOKIES
1 – 12oz jar maraschino cherries drained (reserve juice); minced and squeezed very dry (10 oz will work as well)
½ cup butter, softened
½ cup vegetable or canola oil
½ cup granulated sugar
½ cup powdered sugar
1 egg
1 teaspoon almond extract
1 teaspoon cherry extract
2 ¼ cup flour
¼ teaspoon salt
½ teaspoon baking soda
½ teaspoon cream of tartar
½ cup finely chopped walnuts
OPTIONAL: ½ cup sweetened shredded coconut; ½ mini-choc chips
My favorite addition is coconut; reminiscent of the Martha Washington candy from the 60’s.
FROSTING
3 Tablespoons butter – melted
5-6 Tablespoons reserved cherry juice
1-1½ teaspoons almond extract
¾ teaspoon cherry extract
3 – 3½ cups powdered sugar
HOW TO MAKE:
COOKIES
Drain cherries very well (reserve juice), finely mince in food processor, pat/squeeze till very dry. Set aside.
In a large mixing bowl, beat butter and sugars until smooth. Add oil and mix till combined.
Beat in egg, extracts and minced cherries.
Add in baking soda, cream of tartar and flour (1 cup at a time). Mix until just combined (don’t over-mix!).
Add in walnuts and coconut until just combined.
Line baking sheets with parchment, drop cookies by tablespoon onto sheet (I use small cookie scooper).
Bake at 350⁰ for 8-10 minutes (light golden bottoms – set tops)
Cool on pan for 1-2 minutes, then to wire rack.
FROSTING
Mix together melted butter extracts, cherry juice.
Add in powdered sugar until spreadable consistency. Should be thicker than a glaze, but easily spreadable.
Once cookies are cool, frost; then add melted chocolate drizzles to decorate/finish the cookie.
Let set until chocolate and frosting are firm.
