Maraschino Chocolate
Thumbprint Cookies  

2 jars (10 oz. each) maraschino cherries without stems 1-1/2 cups all-purpose flour 1/2 cup unsweetened cocoa 1/4 tsp. salt 1/2 tsp. baking powder 1/2 cup butter or margarine, softened 1 cup granulated sugar 1 egg 1-1/2 tsp. vanilla 1 cup semisweet chocolate chips 2 Tbsp. 2% milk No-stick baking spray

Drain maraschino cherries, reserving 1 tsp. juice. Combine flour, cocoa, salt, and baking powder in a large mixing bowl; mix well. Put butter and sugar in medium bowl. Beat with an electric mixer on medium speed 3 to 4 minutes or until well blended. Add egg and vanilla; mix well. Add flour mixture; mix well. Put chocolate chips and milk in a small saucepan. Stir constantly over low heat until chocolate melts. Stir in reserved maraschino cherry juice. Let cool slightly. Shape dough into 1-inch balls. Place on baking pan prepared with no-stick spray. Push in centers with thumb; spoon 1 tsp. chocolate mixture into each thumbprint and top with a cherry. Bake in 350°F oven 10 to 12 minutes or until cookies are firm. Remove to wire racks. Let cool completely. Store in an airtight container. Makes about 3 dozen.