How To make Chocolate Cherry Drop Cookies
1 c Sugar
1/2 c Margarine or butter;
-softened 1 Egg
2 oz Unsweetened chocolate
Melted and cooled 1/3 c Buttermilk; milk or water
1 ts Vanilla
1 3/4 c All-purpose flour *
Or whole wheat flour 1/2 ts Baking soda
1/2 ts Salt
2 c Cut-up candied or maraschino
Cherries Chocolate frosting 2 oz Unsweetened chocolate
2 tb Margarine or butter
3 tb Water
2 c Powdered sugar; about
* if using self-rising flour --- omit Baking soda and salt. Recipe by: Betty Crocker's Cookbook Heat oven to 400 degrees. Mix, sugar, margarine, egg, chocolate, buttermilk and vanilla. Stir in flour, baking soda, salt and cherries. Drop dough by rounded teaspoonfuls about 2 inches apart into ungreased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched; cool. Frost with Chocolate Frosting. ABOUT 4-1/2 DOZEN COOKIES; 95 CALORIES PER COOKIE. CHOCOLATE FROSTING Heat chocolate and margarine over low heat until melted; remove from heat. Stir in water and powdered sugar until smooth. -----
How To make Chocolate Cherry Drop Cookies's Videos
Cherry Snowball Cookies
A cute cookie to make for the holidays for your guest or to give as gifts!
Ingredients:
1 Cup of butter room temperature
1/2 cup of powdered sugar
1 Tablespoon of water
1 teaspoon of coconut extract, you can you vanilla or almond extract if you dont want to use coconut extract
2 cups of all purpose flour
1 cup of quick oats
1/2 teaspoon of salt
36 maraschino cherries drained
for coating
2 cups of powdered sugar
1/3 cup of milk
2 cups of shredded sweetened coconut chopped
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Chocolate Chip Cherry Cookies | Southern Living
These sweet treats are from Southern chef Damaris Phillips' first cookbook.
Get the recipe:
Ingredients:
1 1/2 cups (190 g) all-purpose flour; 1/2 cup (45 g) quick-cooking rolled oats; 3/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 3/4 cup (11/2 sticks/170 g) unsalted butter, at room temperature; 1 cup (220 g) packed light brown sugar; 2 tablespoons plain; Greek yogurt or milk; 2 teaspoons vanilla extract; 1 large egg; 2/3 cup (115 g) dark chocolate chips; 1/3 cup (50 g) dried tart cherries
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How to make Chocolate Cherry Thumbprint Cookies
Chocolate Cherry Thumbprint Cookies have a slightly crisp outside with a soft chewy inside, topped with a cherry and chocolate glaze. What could be better!
Ingredients:
This recipe will yield 2 dozen cookies using a 1 tablespoon scoop.
1¼ cup All Purpose Flour
½ cup Cocoa Powder
1 teaspoon Baking Powder
½ teaspoon Kosher salt
1 stick butter (8 tablespoons) at room temp
1 cup granulated sugar
1 egg at room temp
1 teaspoon vanilla extract
1 teaspoon almond extract
24-26 maraschino stems removed, drain and reserve 4 tablespoons of the juice. Or if not using a whole jar remove 26 cherries and reserve 2-4 tablespoons of the juice.
Chocolate glaze: The following measurements will be enough glaze to glaze all the cookies. If you want a thicker glaze like I did, double the measurements.
2 tablespoons of the cherry juice
2 tablespoons water
2 tablespoons granulated sugar
½ cup semi sweet chocolate chips
0:00 - Intro & Ingredients
2:11 - Making the cookies
20:10 - Making the Chocolate Glaze
23:23 - Adding the Glaze to the Cookie
29:33 - Tasting
Chocolate-Cherry Thumbprint Cookies | Pillsbury Recipe
Thumbprint cookies are so cute, especially when topped with chocolate ganache and a maraschino cherry.
Recipe:
Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
Check out Anna's brand new chocolate chip cookie recipe here:
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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How To Bake Cherry Chocolate Kiss Cookies
Today I will show you how to make and bake these delicious Cherry Chocolate Kiss Cookies. These will make the perfect sweet gift this Valentine's Day for anybody you've got your eye on. They are also the perfect recipe to use up that jar of cherries in your fridge that's been there for ever!! I hope you give this a try and thanks for watching!!
Cherry Chocolate Kiss Cookies:
1 C. Unsalted Butter, softened but still cool
1 C. Powdered Sugar
1/4 Tsp. Salt
2 Tsp. Maraschino Cherry Juice
1/4 Tsp. Almond Extract
2- 1/4 C. Flour
1/2 C. Maraschino Cherries, chopped
Granulated Sugar, for rolling the cookies
36-50 Kisses, unwrapped
- Preheat the oven to 325 degrees.
- In the bowl of your standing mixer, beat the butter at medium speed until creamy, about 1 minute.
- Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.
- Add the cherry juice and the almond extract until combined.
- With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.
- Increase the mixer speed to medium and add the cherries.
- Shape the dough into 1/2 inch balls and roll in sugar
- Place on cookie sheet and bake for 12-14 mins, until they just start to brown
- Once removed from the oven, immediately press a chocolate kiss into each cookie’s center.
-Transfer the cookies to a wire rack to cool completely. makes 36-50
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