Chocolate Cherry Sand Tarts Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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3/4 cup sugar
3/4 cup butter or margarine -- softened
1 egg white
1 3/4 cups all-purpose flour
1/4 cup baking cocoa
1 3/4 cups (about) cherry preserves
Chocolate Drizzle -- (recipe follows)
CHOCOLATE DRIZZLE
2/3 cup semisweet chocolate chips
1 tablespoon shortening
Beat sugar, butter and egg white in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour and cocoa. Cover and
refrigerate about 2 hours or until firm.
Heat oven to 350º. Shape dough into 1-inch balls. Press each ball in
bottom and up side of each ungreased sandbakelse mold, about 1 3/4 × 1/2 inch. Spoon about 1 1/2 teaspoons cherry preserves into each mold. Place on cookie sheet.
Bake 12 to 15 minutes or until crust is set. Cool 10 minutes; carefully
remove from molds to wire rack. Cool completely. Drizzle with Chocolate Drizzle.
CHOCOLATE DRIZZLE:
Melt ingredients over low heat, stirring occasionally, until smooth.
Chocolate-Covered Peanut-Chocolate Chip Cookies
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon vanilla
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate-covered peanuts
1 cup milk chocolate chips
Heat oven to 375º. Beat sugar, butter, shortening, vanilla and egg in
large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in peanuts and chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are golden brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
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