I hate it with a passion. I typically end up looking like this...My baked goods rarely (if ever) look like this...and I typically can't keep my mouth off the spoon/beater/counter/my hands, so I end up feeling like this...
But, when Alyssa invited me to the Great Cookie Swap with all of her wonderful friends, I jumped at the chance. Knowing, full well, that I was going to be hating life for about four hours, while whipping up a ginormous batch of cookies for the event. I immediately contacted my Dad, who is the master of the cookie swap. Well, at least he's a master of the cookie. Maybe not the swapping part. Who knows. All I know is that he always made Chocolate Covered Cherry Cookies and nobody ever believed that he actually made them. So, it was a given that those were going to be my creation for the evening. (Recipe is below, don't worry)
When I was a child, he made bourbon balls once. I didn't know what this thing called "bourbon" was and requested a taste. Dad obliged, with an evil smile on his face. I should have known. I seem to remember spitting it out. Immediately. Too bad that didn't ruin my taste for bourbon. I digress.
So, today was the cookie swap and I was definitely reaping the rewards for my "hard work" last night. See what I got to take home....And that was only part of the prize...there were more, but when Alyssa said "ready, eat," I dropped the camera and followed directions. I didn't want to upset her. I believe she also demanded that we eat every last crumb of every cookie we were tasting. So, again, being the great student I am, I followed the rules.
Now I'm sick.
But there were some funny stories told, odd talents shared and laughing all around!
Thanks Alyssa! Your friends are awesome. I loved being included in the fun!
Brad's Chocolate Covered Cherry Cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 1 1/2 teaspoons vanilla
- 1 (10 ounce) jar maraschino cherries, drained, reserve juice
- 1 (6-ounce) package semisweet chocolate chips
- 1/2 cup sweetened condensed milk
PREPARATION:In a large bowl, combine flour, cocoa powder, salt, baking powder and soda, blending well; set aside. In a mixing bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended. With hands, shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of dough with thumb. Drain Maraschino cherries well, reserving juice. Place a cherry in the center indention of each cookie. In small saucepan combine chocolate pieces and sweetened condensed milk; heat over low heat until chocolate is melted. Stir in 1 tablespoon plus 1 teaspoon of the reserved cherry juice. Spoon about 1 teaspoon of the topping over each cherry, spreading to cover cherry. If frosting seems too thick, thin with a little more cherry juice. Bake at 350° for 10 minutes, or until done. Remove to wire rack to cool.
Makes 3 to 4 dozen cookies.