Yield
Makes 6 dozen

How to Make It

Step 1

Drain cherries, reserving 3 teaspoons juice. Cut cherries in half, and set aside.

Step 2

Beat butter and sugar at medium speed with an electric mixer until creamy; add egg, vanilla, and 2 teaspoons reserved cherry juice, beating until blended. Combine flour and next 4 ingredients; gradually add flour mixture to butter mixture, beating until blended after each addition. Shape dough into 1-inch balls, and place on ungreased baking sheets. Press center of each ball with thumb, and place 1 cherry half in indentation.

Step 3

Cook chocolate and milk in a small saucepan over low heat, stirring occasionally, until melted. Stir in remaining reserved cherry juice. Cool slightly. Spoon 1 teaspoon mixture over each cherry half.

Step 4

Bake at 350° for 10 minutes. Freeze up to 3 months.

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