Chocolate Cookies With Moonshine Cherries Recipes

Steps:

• Combine flour and cocoa; set aside.
• Beat butter in a med bowl on med speed until softened.
• Add sugar, baking soda, baking powder and salt.
• Beat until well mixed.
• Beat in egg and vanilla, scraping the side of the bowl.
• Gradually beat in flour mixture.
• Shape dough into 1-inch balls.
• Place 2-inches apart on an ungreased cooking sheet.
• Press down the centers with your thumb.
• Drain cherries, reserving juice.
• Place a cherry in the center of each cookie in the depression you made with your thumb.
• Combine chocolate pieces and condensed milk in a small saucepan.
• Cook and stir over low heat until the chocolate is melted.
• Stir in 4 teaspoons of the reserved cherry juice.
• Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.
• If the frosting is too thick, thin with additional cherry juice.
• Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
• Cool on cookie sheet for 1 minute.
• Transfer to a wire rack to finish cooling.

Steps:

• 1. *If you have moonshine cherries, pour the juice into another container and save for another use. Place cherries on a cookie sheet lined with paper towels. If the cherries have stems leave them on.
• 2. Use paper towels to dry off cherries as much as possible.
• 3. In large mixing bowl, use an electric mixer to cream butter until light and fluffy. Add salt and vanilla. Gradually add some of the sugar and condensed milk, beating after each addition. Continue until all sugar and milk are incorporated. Chill well.
• 4. Place a small amount of sugar mixture in the palm of your hand and flatten into a small circle. Place a cherry in the center and shape into a ball covering the cherry with sugar mixture.
• 5. Place each cherry on a waxed paper lined cookie sheet. When desired number of cherries are wrapped put cookie sheet into the freezer while you melt the chocolate for dipping. (Freeze for at least 30 minutes.)
• 6. Melt chocolate according to package directions. The cold cherries will cause the chocolate to thicken so add some crisco or cooking wax, a little at a time, to thin the chocolate for easy coating.
• 7. Hold cherries by the stem, or using a fork, toothpick, or spoon and dip the cherries in chocolate and put back on waxed paper lined cookie sheet. Refrigerate until chocolate hardens.
• 8. If you like a thick chocolate coating, dip cherries a second time after the first coat has hardened.
• 9. Make your own drunken cherries by pouring the cherry juice out of the jar and saving it for another use. Pour Everclear into jar and cover cherries. Let sit for 2-4 months. It can sit longer if desired. After using cherries reserve Everclear cherry juice for another use or add more cherries.

Steps:

• In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
• Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
• Preheat oven to 350 degrees F.
• Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
• Remove to a wire rack to cool.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour and cocoa powder in a bowl. Drain cherries, reserving 4 teaspoons juice. Halve any large cherries.
• Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in sugar, salt, baking soda, and baking powder. Beat in eggs and vanilla extract. Gradually beat in flour mixture.
• Shape dough into 1-inch balls and place them 2 inches apart on ungreased cookie sheets. Press down in the center of each ball with your thumb and place a cherry or cherry half in the center of each cookie.
• Combine chocolate pieces and condensed milk for frosting in a small saucepan over medium-low heat; heat until chocolate melts. Stir in reserved cherry juice. Spoon about 1 teaspoon frosting over each cookie, spreading to cover the cherry.
• Bake in batches in the preheated oven until edges are firm, about 10 minutes. Cool on the cookie sheets for 1 minute before transferring to wire racks to cool completely.

Steps:

• In a large stockpot bring the cherry juice to a slight simmer. Add in the maraschino cherries with it's juices. Add both the 1/2 cup each of white and brown sugar. Stir for a few minutes until all the sugar is dissolved. Once dissolved, remove from the heat and allow the mixture to cool to room temperature.
• Once cooled to room temperature, pour in 2 1/2 cups of the Everclear into the mixture along with 1 full cup of the chocolate liqueur.

Steps:

• In a small bowl, combine the sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle. , Wrap one circle around each cherry and lightly roll in hands. Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. , In a microwave, melt chocolate and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving.

Steps:

• Heat oven to 350 degrees and lightly grease 2 or 3 baking sheets.
• In a heavy saucepan set over low heat, melt chocolate and butter over low heat, stirring constantly. (Make sure to scrape sides and bottom of pan to prevent scorching.) Once melted, remove from heat, stir well and set aside to cool slightly. (You can also melt the butter and chocolate together in the microwave on low heat.)
• In a small bowl, whisk together flour, cocoa powder, baking powder and salt.
• In a large bowl, using an electric mixer fitted with the whisk attachment, beat eggs and sugar until mixture is pale and very fluffy, about 2 minutes. Beat in vanilla extract. Scrape melted chocolate into egg foam and beat until just incorporated, scraping down sides of mixer bowl with a rubber spatula. Beat in flour mixture until no traces of flour remain, scraping sides of mixer bowl with spatula.
• Using a spatula, fold in chips, cherries and nuts. Drop scant tablespoons of batter, 2 inches apart, onto prepared baking sheets. Sprinkle with sea salt if you like. Bake until slightly risen and a thin crackling crust forms on the tops of cookies, 9 to 13 minutes, depending on size. Do not overbake; the cookies can dry out.
• Using a metal spatula, immediately transfer hot cookies to a wire rack. Let cool completely before serving.