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LOCATION: Recipes >> Cookie Recipes >> Chocolate Cherry 03

Print this Recipe    Chocolate Cherry 03

Mexican Chocolate-Cherry Rounds
Makes about 5 dozen cookies.

6 ounces unsweetened chocolate, chopped
2 cups, plus 2 Tbsp. all-purpose flour
1 Tbsp ground cinnamon
2 tsp. baking powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. ground cloves
1-3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
1 tsp. vanilla extract

2/3 cup powdered sugar
60 (about) candied cherry halves

Stir chocolate in top of double boiler over simmering water until
smooth; cool. Combine flour and next 5 ingredients in medium bowl.
Using electric mixer, beat 1-3/4 cups sugar and butter in large
bowl until light. Beat in eggs one at a time, then vanilla and
chocolate. Gradually add dry ingredients, beating just until
combined. Chill dough until firm, about 2 hours. Preheat oven to
350 degrees F. Lightly butter 2 large baking sheets. Place powdered
sugar in shallow pan. Form dough into 1-inch balls. Roll each ball
in sugar to coat shake off excess sugar. Arrange cookies on prepared
baking sheets, spacing 1-1/2 inches apart. Press 1 cherry half
into center of each cookie. Bake until cookies puff and crack but
are still soft, about 10 minutes. Transfer cookies to rack and cool

Cookies can be prepared ahead. Store in airtight container at room
temperature up to 1 week, or freeze up to 1 month.

Variation: Blanched almonds or pistachios may be used instead of


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