Chocolate Covered Cherry Cookies
1 1/2 cups flour
1/2 cup cocoa
1/2 cup butter
1 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon soda
1 egg
1 1/2 teaspoons vanilla
48 maraschino cherries
In a mixing bowl combine flour and cocoa; set aside. In a large bowl beat the butter with a mixer until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat Well. Gradually beat in the flour mixture. The dough will be stiff.
2. Shape the dough in to 1 inch balls; place on an ungreased cookie sheet. Press down center of the ball with your thumb. Drain the cherries reserving the juice. Place a cherry i the center of each cookie.
3. In a small saucepan, combine the chocolate pieces, and condensed milk. Heat until the chocolate is melted. Stir in 4 teaspoons of cherry juice.
4. Spoon about 1 teaspoon of frosting over each cherry. spreading to cover the cherry. (Frosting may be thinned with additional juice if needed.) Bake in a 350 degree oven for about 10 minutes. Remove and let cool. Makes about 48
Crockpot Candy
Layer in Crockpot in this order
1 16oz jar of unsalted peanuts
1 16 oz jar salted peanuts
1 12 oz package of chocolate chips
1 12 oz package butterscotch chips
1 8 oz bar of German chocolate baking bar(broken up)
1 package white almond bark (broken up)
1 large chocolate bar ( broken up)
Put
Crockpot on high for 2 hours ( no longer or it will burn). Stir to mix and drop on waxed paper. Let cool and store in an airtight container.
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