Chocolate-Cherry Swirls

Recipe from

Oxmoor House


1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup drained, minced maraschino cherries
3 tablespoons all-purpose flour
2 (1-ounce) squares semisweet chocolate, melted and cooled


Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla; beat well.

Combine flour, baking powder, and salt; stir well. Add flour mixture to butter mixture, beating at low speed.

Remove half of dough from bowl. Add minced cherries to dough in bowl, and mix well. Add 3 tablespoons flour if dough is too soft. Remove cherry dough from mixing bowl, and set aside. Return plain dough to mixing bowl; add melted chocolate, beating well. Cover and chill both portions of dough 1 hour.

Roll each half of dough to a 15" x 8" rectangle on floured wax paper. Place cherry dough on top of chocolate dough; peel off top wax paper. Tightly roll dough, jellyroll fashion, starting at short side and peeling wax paper from dough while rolling. Cover and chill 1 hour.

Slice dough into 1/4" slices; place on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes. Remove to wire racks to cool.

Note: To prevent flat-sided cookies, turn dough rolls halfway through the second chilling time. Dental floss makes cutting the dough easier.