Chocolate Marachino Cookies

See the Recipe Below

 

Photo Credit

 
 
Ingredients
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup confectioners sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup maraschino cherries, chopped
• 1/2 cup white and/or dark chocolate chips
• 1/2 tablespoon vanilla extract
• 8 ounces white and/or dark chocolate, chopped (optional)
 
 
 
 
 
Directions
1. Cream the butter and the sugar.
2. Mix the flour and the salt.
3. Mix the dry ingredients into the wet until it starts forming larger clumps.
4. Mix in the maraschino cherries, white chocolate and vanilla extract.
5. Form the dough into the shape that you want, wrap it in plastic and let it chill in the fridge for at least an hour. (I did a rectangular log but you could also do a circular log.)
6. Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.
7. Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 10-15 minutes.
8. Let cool completely.
9. Melt the chocolate in a double boiler. (optional)
10. Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets. (optional)
 
Adapted From http://www.closetcooking.com/2012/12/chocolate-and-maraschino-cherry.html
 
 

Turtle Cookies

See the Recipe Below

Photo Credit

 

Ingredients

2½	cups flour
½	cup very good quality cocoa
1	teaspoon salt
1	teaspoon baking soda
1	cup butter
1	cup light brown sugar
1	cup sugar
2	eggs
2	teaspoons vanilla extract
12	oz semisweet chocolate chips
1	cup chopped pecans
3 dozen	individually wrapped caramel candies

Directions

Preheat oven to 350. In a medium sized bowl whisk together flour, cocoa, salt, and baking soda. In a large bowl, cream together the butter and sugars until light and fluffy. Add the eggs and vanilla and combine thoroughly. Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not overmix. Fold in the chocolate chips.

 

Roll into 1 inch balls and dunk one half of the ball into the chopped pecans. Place on parchment lined baking sheet 3 inches apart with the side dunked in pecans facing upward. Press down slightly.

 

Gently push one caramel candy half way into the center of each cookie ball. Bake 10-12 minutes at 350 degrees F. Do not over bake or cookies will be brittle. Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly. You can drizzle the tops of the cookies with melted chocolate as well but that's completely optional.

 

Adatped From http://www.keyingredient.com/recipes/10617122/turtle-cookies