It's About Time: Chocolate Cherry Cookies

Guess what holiday is next?

Yup, you guessed it.....Valentine's Day!!

This is the perfect Valentine's Day cookie. You cannot go wrong with chocolate and cherries.

And what man, or woman doesn't like, love, crave, obsess, demand, etc... chocolate and cherries?

My taste tester (my son) reviewed these cookies right after they were made. Review results: "Man, those are good!"

So, if these cookies pass the taste test of my son....they are dang good cookies.

The dough for these cookies is kind of different. There is no egg, and the butter is cut in cold. The dough will be kind of crumbly, but don't fret......

When you make them into balls for baking, everything comes together fine.

It's kind of like playing with crumbly play dough.....yeah, get the kids involved with this one, they will love it....

I melted 3 blocks of candy coating white chocolate. After it was melted I added four drops of red food coloring. PINK says Valentine's Day, right?

I dipped half the cookie in the chocolate and then sprinkled them with red colored sprinkles while the chocolate was still wet.

I am so happy to be back in the kitchen baking and cooking for all of you. This move is killing me, and I feel like I have abandoned my followers and fans. It's about time I'm back in the kitchen, huh?

This recipe is linked to:

Foodie Friends Friday

And:

And:

Chocolate Cherry Cookies

1/2 c. red candied cherries, chopped

2 1/2 c. bread flour

1/2 c. sugar

1 c. cold butter, cut into pieces

1/2 c. semisweet chocolate chips

1/4 tsp. almond extract

3 drops red food coloring

Preheat oven to 325 degrees F. In a large bowl, combine flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in cherries and chocolate chips. Stir in almond extract and food coloring. Knead mixture with hands until it forms a smooth ball (don't worry if you can't manage this part. I couldn't get mine to all come together, but my individual baking balls were fine). Shape dough into 1/4 - 1/2 inch balls. Place 2 inches apart on cookie sheet. Using the bottom of a glass (dampen with water) dip in sugar and press cookie to 1 1/2 inch rounds. Bake 12 - 14 minutes (mine took 14) or until centers are set. Cool in baking sheet for 1 minute before removing to cooling rack.

Melt 3 blocks of candy coating chocolate in a double boiler. When melted, add 4 drops of red food coloring. Stir until combined. Dip half of the cooled cookie in the chocolate, sprinkle with red sprinkles, and let dry on waxed paper.