- Main Dishes
- Desserts
- Cookies
- Cakes
- Cupcakes
- Breakfast
- Side Dishes
- Sauces/Dips
- Breads/Rolls
- Salads
- Snacks
- Drinks
Buy Our Cookbook!
-
Caramel Apple Streusel Cheesecake Bars
Pumpkin Creole Pancakes
Copycat Bob Evans Chicken & Noodles
Reese’s Butterfinger Cheesecake Bars
Apple Butter Streusel Muffins
Reese’s Tornado Truffles
Cinnamon Roll Cheesecake
Cola Burgers
Peanut Butter Squares
Beefy Mexican Rice Soup
-
I copied the recipe for your Chocolate Covered Cherry Cookies but the instructions would not copy. Could you tell me how to put them together- please.Thank you.
Here’s the instructions, Mary. Sorry you had trouble!
In a stand mixer bowl, cream together butter and sugar until fluffy. Beat in the egg and vanilla. In a separate bowl, combine the dry ingredients. Gradually add the dry ingredients to the creamed mixture and mix thorougly. Refrigerate the cookie dough for 30 minutes.
Preheat the oven to 350 degrees. Shape the dough into 48 balls, about 1 in. round. Place them on an ungreased baking sheet. Use your thumb or finger to make a well in the the center of each dough ball. Lay one cherry on each cookie in the imprint that you made. Bake the cookies for 10 minutes at 350 degrees.
While the cookies are baking, melt the chocolate chips in the sweetened condensed milk in a small saucepan over low heat, stirring constantly. Remove the pan from the heat. Add the cherry juice and stir until it is smooth. As soon as the cookies come out of the oven, spoon a teaspoon of chocolate over the cherry on each cookie, covering the cherry completely.
Allow the cookies to cool completely before storing them in an airtight container.