Yield: 2 1/2 dozen
- 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.
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Chocolate-Cherry Swirls Recipe at a Glance
- COURSE: Desserts, Cookies
- CONVENIENCE: Entertaining, Freezable, Gifts, Kid-Friendly, Make-Ahead, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Chocolate, Fruits
- DIETARY CONSIDERATION: Meatless
- OCCASION: Christmas, Father's Day, July 4th, Mother's Day, Valentine's Day, Birthdays/Anniversaries
- PUBLICATION: Oxmoor House
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