Cherry Chocolate Cookies
Recipe type: Cookies, Christmas
Prep time: 
Cook time: 
Total time: 
Serves: 30 cookies
Cherries and chocolate in this buttery almond flavored cookie dipped in chocolate with sprinkles make the perfect Christmas cookie for the cookie tray.
  • 1/2 cup maraschino cherries, drained and finely chopped
  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 cup cold butter
  • 12 ounces semi sweet chocolate, finely chopped
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla
  • 2 drops red food coloring (optional)
  • 2 teaspoons oil
  1. Cookies
  2. Dry your cherries on a piece of paper towel. Chop finely on a cutting board. Chop the chocolate and set aside 8 oz. for the dipping chocolate.
  3. Combine the butter and sugar in a mixing bowl. Cream together until combined. Add almond extract, vanilla and food coloring. Mix in. Add the flour and mix until combined. Stir in 4 oz. of the chopped chocolate and cherries.
  4. Spread the dough out on a piece of saran wrap to form a cylinder about 1 1/2 inches around. (I would actually do it twice diving the dough if you are going to make these a little smaller. The ones in the picture were around 2 inches around) Refrigerate dough at least 2 hours.
  5. Cut the cookies about 1/3 inch thick. Place on a greased cookie sheet, parchment or silpat. Bake at 350 degrees for 10 - 12 minutes. Cookies should just be beginning to lightly brown around the edges. Let set on cookie sheet to cool about 5 minutes before removing to a wire rack to cool.
  6. Chocolate
  7. Put the chocolate and oil in microwave safe container. Microwave for 30 seconds, stir and let sit to make sure all of the chocolate has melted a few minutes. if not, put back in microwave for 10 second intervals
  8. Dip the cookie into the chocolate, run the bottom of the cookie across the top edge of the bowl the chocolate is in to get most of it off the bottom. Put the cookies on parchment and sprinkle with Christmas sprinkles.
Recipe by Recipes Food and Cooking at