1 cup butter, softened ( I usually cut down the butter but used the full amount for this recipe)
1 1/4 cup powdered sugar
1/4 tsp. salt
2 TBSP maraschino cherry juice
1 tsp almond extract
1 tsp vanilla extract
6 drops red food coloring (optional but I put it in to get the light pink color)
2 1/4 to 2 1/2 cups all-purpose flour
scant 1/2 tsp. baking soda
1/2 to 3/4 cup coarsely chopped maraschino cherries
1 12 oz bag of large semi-sweet chocolate chips
Preheat oven to 350 degrees F. Cream butter, powdered sugar, and salt. Blend in cherry juice, extracts, and food coloring. Stir in baking soda and flour. Then gently add chopped cherries. Shape into 1 inch balls and place on parchment lined cookie sheet- 1 inch apart. The dough should hold together. Add a splash of milk if needed. It shouldn't be crumbly but it also shouldn't be sticky. It was a bit like soft play-doh. The video on plattertalk was very useful to see the consistency. Bake 8-10 minutes or until bottoms are just light brown (you'll have to use a spatula to carefully check the bottom of a few cookies-I recommend baking a small first batch and then more as you work out the timing) Immediately press 2 or 3 chips onto the top of each cookie. Let sit on baking sheet for 2-5 minutes then move to cooling rack.
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