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Gingerbread
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Cherry Chocolate Cookies
2/3 cup butter or margarine, softened
3/4 cup sugar
1 egg
1-1/2 teaspoons vanilla extract
1-2/3 cups all-purpose flour
1/3 cup Cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
18 maraschino cherries, well-drained and halved
Chocolate Glaze (recipe follows)
Heat oven to 350°F. Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture (dough will be stiff). Shape dough into 1-inch balls. Place about 1-inch apart on ungreased cookie sheet. Press cherry half into center of each ball.
Bake 8 to 10 minutes or until almost set. Remove from cookie sheet to wire rack. Cool completely. Prepare chocolate glaze. Frost each cookie, leaving top of cherry showing. About 2-1/2 dozen cookies.
Pecan Chocolate Cookies: Prepare cookies as directed omitting cherries. Bake and glaze as directed. Top each cookie with pecan half.
Chocolate Glaze: Combine 2 tablespoons sugar and 2 tablespoons water in small saucepan. Cook over medium heat, stirring constantly, until mixture boils and sugar is dissolved. Remove from heat; immediately add 1/2 cup hershey's semi-sweet chocolate chips, stirring until melted. Cool until glaze is of spreading consistency. About 1/2 cup glaze.
 Always Kiss The Cook
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