A cherry smothered in chocolate on a chocolate cookie. Bliss. But when I decided to try this recipe for buried cherry cookies, after years in my files, I gnawed on three questions longer than any sane person would: who originated the recipe, what could I do to avoid using just a few ounces of a can of sweetened condensed milk (with no use for the rest) in the frosting and are they really frosted before they’re baked? Finding the answer to the first question answered the second which answered the third.
After looking at several versions online, I found one that specified brand names, usually a sign of a recipe’s first incarnation. The brand of chocolate and cocoa was Nestle, part of the same conglomerate that makes Carnation sweetened condensed milk. Well, duh. Now that I knew why it was there I could use something else without fear to make a ganache-type frosting to be used after baking them.
I never did figure out why some versions frost the raw cookies but one I found with reviews said the condensed milk frosting came out too hard that way. My way eliminates that and redistributes the work since the frosting is made while the cookies bake and cool.
What I learned in the kitchen: If you’re familiar with making thumbprint cookies, you don’t need to make the indentation for these as deep. The cherries will stay put. The few I made with a deeper indent ended up rather flat. These cookies will spread, so I’ve added a short stay in the fridge to lessen that.
These are really tasty and not overly-sweet and they look good too. A fine holiday cookie.
Ella’s Buried Cherry Cookies
Adapted from Nestle? Maybe?
1 10-oz jar maraschino cherries
4 oz/1 stick/113g unsalted butter, room temperature
1 cup/200g sugar
1 large egg, lightly beaten
1 1/2 tsp vanilla extract
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup/28g baking cocoa*
1 1/2 cups, lightly spooned/180g all-purpose flour
—-
1 cup/180g semi-sweet chocolate chips
1 TB reserved juice from the cherries
1/2 cup/8 TB heavy cream
*Regular cocoa or European-style “Dutched” cocoa can be used
Line a cookie or baking sheet with parchment and set aside. If not using parchment, leave the sheet ungreased.
Drain the cherries, reserving the liquid, and set aside.
In a large bowl, beat the butter until soft. Add the sugar and beat until fluffy. Add the egg and vanilla and beat well. Stir together the remaining dry ingredients and add to the butter mixture in thirds, beating until blended well.
Shape into 1″ balls, transfer to the baking sheet about 2″ apart, make a slight indentation in each with your thumb or forefinger and place a cherry in each indentation. Refrigerate while you set a rack in the middle of the oven and preheat to 350F/180C/Gas 4.
Bake 8 – 10 minutes, until the edges are set. Transfer to a rack to cool completely.
Make the frosting/ganache: In a small saucepan over low heat, combine the chocolate chips, the 1 TB of reserved cherry juice and all but 2 TB of the cream, stirring until the chocolate is melted. Add remaining cream as needed for a consistency that is liquid enough to drop from a spoon but still thick enough to cover the cherry. Allow to cool then spoon about 1 teaspoon of frosting over each cherry, swirling as needed to cover it completely.
Yield: about 3 1/2 dozen
Copyright (C) 2008 From Scratch All Rights Reserved 
Print This Post
{ 4 comments… read them below or add one }
I made these once, I think I got my recipe from Better Homes and Gardens… they also wanted you to frost before baking, which I did. The frosting on some of them melted and spilled over, or the juice from the cherries spilled out through the frosting. (They were still delicious, of course) These look like they came out much nicer! I’ll have to try this method next time.
Thank you for that feedback, Stella. Everything I know about baking — to say nothing of common sense — told me there would be melting going on in the oven. I couldn’t think of anything about condensed milk that would prevent it. I don’t know if it was a gimmick or what, but I knew my way would work.
They are delicious! I love having the chocolate flavored with the cherry juice. I might flavor ganache for a cake that way someday. Happy Holidays!
I found this recipe in our newspaper and have wanted to try making them but could not get past the icing before baking. I’m so glad I found this website and your comments. Now all I have to do is make them! They sound delicious!
I’m glad you found From Scratch too, Susie. Welcome!
I think you’ll enjoy these. I couldn’t get past the original way either, but I knew for sure this would work; I just don’t have the time or money to waste on a recipe that’s iffy. Stella’s experience tells me my instinct was right. (And having several ounces of condensed milk left over, and eventually thrown away I suspect, just goes against my grain.)
Don’t be a stranger!