Man Monday Time people! Pull up a chair, sit back, and enjoy the showst (get it? Post and show mixed… never mind).
Sarah talked about her favorite Christmas treat (see Best Cheese Ball Ever) and not to be out-done, I’ll share with the www MY favorite treat as well. My grandma would make these cookies every year growing up, but for some reason, I haven’t seen them in several years. Upon realizing this predicament, I attempted to call her to get the recipe. This is how that turned out…
1st call — *busy signal*
2nd call 5 minutes later — *no answer*
3rd call 1 hour later — Grandma: Hello?
Zach: Hi Grandma, this is Zach.
Zach: Grandma, this is Zach, can you hear me?
Zach: … *sigh* Bless her sweet heart. I give up.
So, I’m convinced that the only way I can get her perfected recipe is to see her in person… which may not be for a while considering she lives 450 miles away. That trip will most definitely be AFTER Christmas and I can’t share this recipe with the world wide world (that’s what www stands for right?) after the holidays! So, I’ve done my best to recreate it. Though it’s not perfect, I think I did a pretty dang good job of it – not to brag or anything. *Zach proceeds to flex his cooking muscles in front of a mirror*
Enter: Grandma’s Chocolate Cherry Cookies!
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/3 cup unsalted butter (don’t judge me), softened
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- ½ teaspoon almond extract (this is a very important ingredient!)
- 1 jar/can/container maraschino cherries (enough for 24ish cookies)
- 1 cup chocolate chips
- 2 tablespoons butter
- 2 tablespoons warm milk
- Preheat your oven to 375°.
- Mix the flour baking powder and salt together.
- In a separate bowl combine the sugar, butter, egg, vanilla, and almond extract.
- Slowly add the dry ingredients to the wet, while mixing. If your batter seems dry you can add a spoonful of milk to soften it up a bit… I did.
- Now, I like the maraschino cherry a lot, so I prefer a whole cherry in my cookie. However, you can cut them in halves to make them easier to work with if you like.
- Roll the dough into 1 ½ inch diameter cookie balls. I like to poke an imprint into the center with my thumb, insert the cherry, and pinch off the opening to seal the deal. Do it however you like.
- Place the cookies on a greased cookie sheet, with at least 2 inches of growing room between them.
- Cook for about 9 minutes, remove and let cool completely (patience is a virtue… or something).
- For the chocolate coating, place your butter and chocolate chips in a microwave safe bowl and microwave for about 20 seconds, mix well.
- Repeat that microwaving/mixing process in 20 second intervals a few more times until it’s just melted.
- Add your WARM milk to the choco-butter (cold will cause the chocolate to seize) and watch it turn into a lovely chocolate sauce as you mix.
- When the cookies are cold, dip them in the chocolate sauce upside down to give them a lovely chocolate yamaka.
- If your patience pot is empty, eat away. Otherwise, wait until the chocolate hardens and THEN eat your heart out.
I literally ate one of these so fast that I’m pretty sure I didn’t even taste it… no joke. Anyway, I hope this becomes a family favorite in your home. And don’t feel bad if you have the desire to flex your cooking muscles when everyone is complementing you on their awesomeness at the Christmas party this weekend. Go right on ahead. Flex away. You deserve it.
Linking up here.