Chocolate-Covered Cherry Cookies

This recipe is thanks to my cookie class at Mrs. Dornberg's - pretty AND delicious!

Chocolate-Covered Cherry Cookies
YIELD: 3 dozen
Cookies:
¾ c. butter, softened
1 t. vanilla
1 egg yolk
1 ½ c. flour
¼ c. unsweetened cocoa
Filling:
1/2 c. butter, softened
1 T. brandy
1 c. powdered sugar
Topping:
36 maraschino cherries (drained on paper towels)
1/2 c. chocolate chips
1 t. oil

Heat oven to 375°. In large bowl, combine sugar, ¾ c. butter, vanilla, and egg yolk; beat until light and fluffy.

Add flour and cocoa; beat until well mixed. Roll into 1-inch balls and place 1 inch apart on ungreased cookie sheets. With finger, make indentation in center of each cookie.

Bake for 7-9 minutes or until set. Immediately remove from cookie sheets and place on wire racks to cool completely. (if center fills in while baking – push indentation in center of each cookie again while warm)

Meanwhile, in medium bowl, combine filling ingredients; beat until smooth (I go heavy on the brandy!).

Spoon about ½ t. of filling into center of each cookie. Press a cherry into filling.

In small saucepan or double boiler, combine chocolate chips and oil over very low heat until melted, stirring constantly. Drizzle melted chocolate over cherry on each cookie. Let stand until chocolate is set.

The BEST Fudge

I think this recipe is the best one out there. If you use marshmallow fluff from a jar for fudge, or just one kind of chocolate, or margarine, or worse yet - a mix!? Well...you're just wrong, ew! The secret to this fudge is to get your arm ready to STIR, and it will be well worth it!!!

Fudge
4 c. sugar
2 sticks butter
1 c. milk
1 t. vanilla
25 large marshmallows
1 bag semi-sweet chocolate chips
1 bag milk chocolate chips
2 oz. unsweetened chocolate
1 c. chopped almonds, pecans, or walnuts (optional)

In large pan - combine sugar, butter, milk, & vanilla over medium-high heat. Bring to a boil. Take off heat and add your 25 marshmallows, stirring rapidly until the marshmallows have melted in mixture. Then add all of the chocolate (off the heat) and stir until everything is melted and creamy. This takes a little muscle, but KEEP STIRRING (you don't want chunks). Add nuts (if desired). Pour into a greased 9x13" pan and let stand until set.

Peanut Blossom Cookies

Peanut Blossoms
1 bag Hershey's caramel kisses
1/2 c. butter-flavored shortening
3/4 c. creamy peanut butter
1/3 c. sugar
1/3 c. brown sugar
1 egg + 2 T. milk
1 t. vanilla
1 1/2 c. flour
1 t. baking soda
1/2 t. salt
sugar for rolling

Preheat oven to 375 degrees.

Beat shortening & peanut butter in large mixing bowl. Add sugars and mix until fluffy. Add egg, milk, & vanilla. In small separate bowl, stir together flour, baking soda, & salt. Gradually beat into peanut butter mixture. Roll dough into 1-inch balls, roll in sugar, and place on ungreased cookie sheets. Bake 8-10 minutes until light brown. Immediately press a caramel kiss in the center. Cool cookies on wire rack. Makes about 3 dozen.

English Toffee

English Toffee
1 c. sugar
2 sticks butter
1 T. vanilla
3 T. water
1 c. chocolate chips, or 5 Hershey bars
Crushed pecans or almonds (optional)

In medium saucepan - cook sugar, butter, vanilla, and water on medium-high heat. Bring to a boil and continue boiling (stirring constantly) for about 10 minutes until thick and caramel color, or until candy thermometer reaches about 300 degrees. Pour onto a small cookie sheet or pizza pan with a rim and spread evenly. Immediately top with chocolate chips or bars and let sit a few minutes. Take a butter knife and spread chocolate smooth over top. Top with crushed nuts, if desired. Let cool and break into pieces.