Cherry Chocolate Fudge Cookies

These pretty cookies are deliciously decadent❣

 Ingredients:

two (10 ounce) jars maraschino cherries

1/2 cup (1 stick) unsalted butter, at room temperature*

1 cup sugar

1/4 teaspoon pink Himalayan or sea salt*

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 eggs

1 teaspoon pure vanilla or almond extract

1/2 teaspoon pure almond extract

1 1/2 cups flour

1/2 cup unsweetened cocoa powder

3 ounces semi sweet chocolate chips

1/4 cup sweetened condensed milk

Method:

Drain the cherries and reserve the liqueur.** Place the drained cherries on paper towels to remove extra liquid. Pat the tops gently with additional paper towels. Cut 27 cherries into fourths and set aside. Chop the remaining cherries and set aside in a separate bowl. (makes about 3/4 cup of chopped cherries)

Preheat oven to 350*. Line cookie sheets with parchment paper and set aside. 

Sift together the flour, cocoa, salt, baking powder and soda together. Set aside.

In a large bowl, beat the butter for 30 seconds. Add the sugar and beat until well combined. Add the egg and extracts. Continue to mix until the dough is smooth. Add the cocoa mixture and mix until completely combined. Fold in the 3/4 cup of chopped cherries.

Add the condensed milk and chocolate chips to a saucepan. Heat and stir over medium-low heat just until the chocolate is melted. Stir in 2 teaspoons of the reserved cherry liqueur. Set the fudge aside.

Use a 1 inch cookie scoop, or your hands, to form the dough into thirty six 1 inch balls. Place the balls on the prepared cookie sheets. Use your thumb or a spoon to make an indentation in the center of each dough ball. Fill each indentation with a small amount of the fudge. Arrange 3 cherry slices on top of the fudge.

Bake for 8 to 10 minutes or until the bottoms of the cookies are lightly browned. (Be careful not to over bake. The cookies will become firmer after they cool.) Cool for 10 minutes on the cookie sheets, then transfer to racks to finish cooling completely.

Makes 3 dozen. (36 cookies) Store in an airtight container, in the refrigerator, with sheets of wax paper in between each layer.

*If salted butter is used, omit adding salt.

**Save the reserved cherry syrup in a bottle or jar to add to cocktails, juice and other recipes.

Notes: These cookies are pretty and delicious warm or chilled❣