Chocolate Cherry Cookies

INGREDIENTS:

1/2 Cup - Butter

1 Cup - Sugar

1 - Egg

1 Tsp - Vanilla Extract

1.5 Cup - All Purpose Flour

1/2 Cup - Coca Powder

1/4 Tsp - Salt

1/4 Tsp - Baking Soda

1/4 Tsp - Baking Powder

1 Can - Preserved Cherries

1/2 Cup - Condensed Milk

1 Cup - Chocolate Chips

DIRECTION:

Pre-heat oven at 180 degree C.

Take a large bowl and beat butter and sugar in it.

Add egg and vanilla and beat again.

Add flour, coca powder, salt, baking powder, baking soda, and stir well.

Make balls of mixture and place it on baking dish.

Press the center with your thumb to make a hole.

Drain the cherries and put it in the holes of cookie.

Take a sauce pan and heat condense milk and chocolate chips until melt.

Mix 4 teaspoon of cherry juice (drained from cherries).

Pour 1 teaspoon mixture on each cookie dough.

Bake for 10 minutes.

Remove from the baking dish and let it be cool before serve.

Chocolate Cherry Balls

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Ingredients:

• 4 Tablespoons butter, room temperature
• 2 cups powdered sugar
• 24 maraschino cherries, chopped
• 2/3 cup peanut butter, room temperature
• 1/2 cup chopped walnuts
• 1 cup shredded coconut
• 1/2 teaspoon salt
• 1 (12-ounce) package semisweet chocolate chips
• 1/4 bar (1-ounce) paraffin wax

Preparation:

In a large bowl, combine butter, powdered sugar, maraschino cherries, peanut butter,walnuts, coconut, and salt. Shape into 1-inch balls.

In the top of a double boiler over hot water, melt chocolate chips and paraffin wax. Insert a toothpick into each ball and dip into chocolate mixture to coat exterior. Place onto wax paper to set. Use another toothpick to push ball from inserted toothpick. If a hole remains where toothpick was inserted, add a small amount of chocolate coating to cover.

Yield: 3 dozen 

Cheery Cream Coffee Cake

Cook Time: 30 minutes

Prep Time: ten minutes

Total Time: 40 minutes

Ingredients:

Filling:
12 ounces (1-1/2 huge 8-ounce packages) cream cheese
one cup granulated white sugar
one huge egg
one teaspoon pure vanilla extract
one cup dried cherries
1/2 cup chopped pecans
.
Cake:
two packages (8-count) refrigerated crescent rolls, divided use
1/2 cup chocolate chips
.
Icing Glaze:
1-1/2 cups powdered sugar
two to three Tablespoons milk or cream
1/4 teaspoon almond extract

Preparation:

Preheat oven to 350 F. Line a 9 by 13-inch baking pan with nonstick foil.

Open one tube of the crescent rolls and unroll the dough. Place in the bottom of the prepared pan and press to fit the bottom of the pan, sealing any perforations.

Make the filling first by placing cream cheese, sugar, egg, and vanilla in to the bowl of a food processor fitted with the metal blade. Method until combined. Add cherries and pulse until the cherries are coarsely chopped. Add pecans and pulse a couple of times, only until combined.

Spread evenly with the filling.

Open the remaining tube of crescent rolls and separate the triangles. Cut each triangle in half lengthwise so you have 16 narrow triangles. Start at finish of the pan, placing triangles across the width, stretching each dough triangle to fit the width of the pan, alternating to opposite sides of the pan. (The first triangle will stretch from top to bottom, the next from bottom to top, etc.) The top will be covered by the crescent dough, with the sides of the dough touching closely, but not overlapping.

For the icing glaze, whisk together powdered sugar, milk or cream, and almond extract until smooth, adding  milk or cream to get to a barely drippable consistency. Spoon icing in to a zip-top bag, squeeze out all the air, and seal. Snip a corner from the bottom of the bag and drizzle icing over the top of the coffee cake in a zig-zag pattern. Let sit, uncovered, for the icing to firm up about one hour. Cut and serve.

Bake for 30 minutes. Remove from oven and immediately sprinkle evenly with the chocolate chips. Let cold to room temperature.

Yield: 24 to 36 servings, depending on cut size