A delicious showstopper of a cookie. I make these cookies for Christmas, and more recently had a request for them for a wine tasting party…
- 4 oz unsweetened chocolate
- 1/2 vegetable oil
- 2 granulated sugar
- 2 tsp vanilla
- 2 color
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 stick butter
- 1 confectioners’ sugar
- 1 tsp rum or rum extract
- 1 milk chocolate chips
- maraschino cherries
- Prepare cookie base. Melt unsweetened chocolate with a double boiler (or the microwave in 30-second increments.)
- In a separate bowl, add chocolate to the oil, sugar, and vanilla. Mix until well incorporated.
- Stir in eggs, flour, baking powder, and salt; Mix well. Chill for 2-3 hours.
- Remove from refrigerator. Roll dough into one inch balls. bake at 350° for 10 minutes, this will give you a softer cookie. (Up to 12 minutes if you desire a crispy cookie. I prefer soft. )
- Once you have removed the cookies from the oven, immediately use a round-bottomed spoon (a teaspoon measuring spoon is a good size) to smoosh a “well” into the cookies. Allow cooling completely.
- Prepare cookie filling. In a medium bowl, mix softened butter (not melted), confectioners sugar and rum extract (or rum) for flavor. You may need a little more than a teaspoon, depending on your taste. Blend using a hand mixer until it is the consistency of piping frosting. Add 1/4 cup of milk chocolate chips, finely chopped.
- Using a pastry bag without a tip, pipe a dollop of filling into the well you pressed into the cookie. Add a Maraschino cherry to the top of each cookie. The ones with stems are very pretty.
- Melt the remaining milk chocolate chips and drizzle over the cookies.
NOTE: The cookies in the main picture area “bite-sized version” of this cookie – When I rolled the ball they were about the size of the cherries before baking.