Chocolate-Covered Cherry Cookies

Ingredients

• 1/3 cup butter, softened
• 1/3 cup shortening
• 1 large egg
• 1 (17.5-ounce) package chocolate chip cookie mix (we tested with Betty Crocker)
• 1/2 cup unsweetened cocoa
• 42 assorted chocolate-covered cherries (we tested with Russell Stover hand-dipped Cherry Cordials)
• 1/2 cup powdered sugar
• 4 to 5 teaspoons cherry liqueur or maraschino cherry juice

Preparation

1. Beat butter and shortening in a large bowl at medium speed with an electric mixer until fluffy; add egg, beating until blended.
2. Combine cookie mix and cocoa; gradually add to butter mixture, beating well. Shape dough into 1" balls. Place balls 2" apart on ungreased baking sheets.
3. Bake at 375° for 8 to 10 minutes. Cool 2 minutes. Gently press 1 cherry candy in center of each cookie. Cool completely on baking sheets; transfer to wire racks.
4. Combine powdered sugar and liqueur in a small bowl, stirring until smooth. (Glaze should be thick, yet easy to drizzle.) Place glaze in a small zip-top plastic bag. Snip a tiny hole in 1 corner of bag. Drizzle glaze over cookies. Let stand until set.
5. Note: Depending on the size candy box you buy, you may need two boxes for these cookies.