Ingredients
1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2
cup Gold Medal™ all-purpose flour
1/2
cup butter, softened
1
egg
1
teaspoon cherry extract
1/2
teaspoon almond extract
1
tablespoon maraschino cherry juice
1/2
cup maraschino cherries, chopped
1/4
cup miniature semisweet chocolate chips
1/4
cup semisweet chocolate chips
3/4
teaspoon shortening
36
maraschino cherries with stems
Preparation
Heat oven to 375°F. In medium bowl, stir together cookie mix, flour, butter, egg, cherry extract, almond extract and cherry juice with spoon until soft dough forms. Stir in chopped cherries and miniature chocolate chips.
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake 7 to 9 minutes or until edges are light golden brown. Using end of wooden spoon handle, immediately make indentation in center of each cookie. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High in 30-second increments, stirring after each, until chips are softened; stir until smooth. Dip each stemmed cherry in melted chocolate and place in indentation of each cooled cookie.
