Count Down To Valentine’s Day
Try making this tasty treat for your sweetheart.
Chocolate-Cherry Slice ‘n’ Bake Cookies
- ¾ cup (1 ½ sticks) butter or margarine, softened
- 1 cup sugar
- 1 egg
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup finely chopped maraschino cherries
- ½ teaspoon almond extract
- Red food color
- 1/3 cup Hershey’s Cocoa
- ¼ teaspoon baking soda
- 4 teaspoons water
Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until mixture forms a smooth dough. Remove 1 ¼ cups dough to medium bowl; blend in cherries, almond extract and about 6 drops food coloring.
Stir together cocoa and baking soda. Add with water to remaining dough; blend until smooth. Divide chocolate dough in half; roll each half between two sheets of wax paper, forming 12 x 4 ½ inch rectangle. Remove top sheet wax paper. Divide cherry mixture in half; with floured hands, shape each half into 12 inch roll. Place one roll in center of each rectangle; wrap chocolate dough around roll, forming one large roll. Wrap each roll in plastic wrap. Refrigerate about 6 hours or until firm.
Heat oven to 350 degrees F. Cut rolls into ¼ inch thick slices; place on ungreased cookie sheet. Bake 7 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
Yield: About 7 1/2 Dozen Cookies
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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