Cherry Drop Cookies
3 dozen cookies
1/2 cup butter or margarine, room temperature
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup (6 ounce jar) maraschino cherries, well drained, chopped
2/3 cup semi-sweet chocolate chips
2 teaspoons vegetable shortening
Preheat oven to 350°F.
In a large mixing bowl, combine butter and sugar together. Beat at medium speed until creamy. Add egg and vanilla. Mix well after each addition. Add flour and baking powder. Beat at low speed until mixed well. Stir in cherries. Mix well.
Drop mixture by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 9 to 11 minutes or until edges are lightly browned. Remove from oven and cool on baking sheets for 1 minute. Remove from cookie sheet and place on wire rack until cool.
Place chocolate chips and shortening in small microwave-safe bowl (plastic or glass). Microwave on medium (50% power) for 30 seconds at a time, stirring every 30 seconds, until melted (1 to 2 minutes). Drizzle over cooled cookies in a crisscross pattern.
Spoon glaze into resealable plastic food storage bag. Snip off small corner of bag. Drizzle glaze through hole onto cookies.
Place wax paper under cooling racks before drizzling glaze to catch excess glaze.
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