Maraschino Chocolate Thumbprint Cookies - cooking recipe

Ingredients

2 (10 ounce) jars maraschino cherries
1 1/2 cups flour
1/2 cup unsweetened cocoa
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup butter, softened
1 cup sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
2 tablespoons milk

Preparation

Drain maraschino cherries, reserving 1 tsp juice.
Combine flour, cocoa, salt, and baking powder in large bowl, mix well.
Put butter and sugar in medium bowl and beat with mixer on medium for 3-4 minutes or until well blended.
Add egg and vanilla, mix well.
Add flour mixture, mix well.
Put chocolate chips and milk in small saucepan and heat over low heat, stirring constantly until melted.
Stir in reserved maraschino cherry juice.
Let chocolate cool slightly.
Shape dough into 1 inch balls and place on ungreased baking pan.
Push centers in with thumb and spoon 1 tsp of chocolate mixture into each thumbprint.
Top with a cherry.
Bake in 350 degree oven for 10-12 minutes.
Remove and cool completely.
Store in airtight container.