-
1
Preheat your oven to 350.
-
2
Separate your cherries from the jar, saving the juice for later.
-
3
In an electric mixer, beat butter till soft.
-
4
Add 3/4 cup of flour and mix.
-
5
Then add sugar, cocoa powder, egg, baking soda, and 1 teaspoon of the cherry juice.
-
6
Be sure to scrape the sides or you will have tough cookies.
-
7
Add the remaining 3/4 cup of flour.
-
8
Taking a regular breakfast spoon, fill barely with the dough.
-
9
Flatten in your hands, and place a cherry in the middle.
-
10
Form the dough around the cherry, making sure there are no cracks because the cookies will dry out.
-
11
Place on a nonstick baking sheet about an inch or so apart.
-
12
Wash your fingers occasionally because the dough will start to gather on your fingertips and will make it very hard to not rip the dough up.
-
13
Before you bake, prepare your frosting.
-
14
In a small saucepan, stir together chocolate chips and sweetened condensed milk.
-
15
Cook over low heat until the chocolate is melted.
-
16
Remove from heat and add reserved cherry juice, 1 tablespoon at a time, just until it is smooth enough for you to spread.
-
17
(Should it get cold and you need to reheat it, do it over low heat and add another tablespoon of the cherry juice, stirring constantly until it is warm.
-
18
).
-
19
Bake in preheated oven for about 8 to 10 minutes.
-
20
They start to dry out on the top when they are done.
-
21
Remove from sheet and place on a cooling rack right away.
-
22
Frost your cookies right away while they are warm.
-
23
Delicious warm, but also wonderful cool.
-
24
Keep covered in the fridge to keep the consistency.
