To be honest, I can’t remember the real name of this recipe. I just know that a few years ago, for the first time, I baked chocolate balls of dough and then covered them with cherries, sweet frosting, and drizzles of chocolate. The rest is history. The cookies had reached the achievement that most recipes only dream of. They had become a holiday staple and earned their very own name.
My Uncle Jon dubbed them Chocolate-Cherry Purses that first year. And that is what they’ve been called since…
I not only love the perfect combination of chocolate, vanilla, and cherry flavors; but I also can’t help but adore their presentation. Let’s face it. They’re quite pretty. I make them every year, and these cherry-cuties always receive their share of compliments. They can hold their own on any Christmas platter, and no one has to know how easy they were to make!
I certainly won’t tell! 🙂
CHOCOLATE CHERRY PURSES
½ cup sugar
¾ cup butter, softened
1 teaspoon vanilla
1 egg yolk
1 ½ cups flour
¼ cup unsweetened cocoa
¼ cup butter softened
½ teaspoon vanilla extract
1 cup powdered sugar
36 maraschino cherries, with stems, drained on paper towels
½ cup semisweet chocolate chips
1 teaspoon oil
1. Heat oven to 375 degrees F. In a large bowl, combine sugar, ¾ cup butter, vanilla, and egg yolk. Beat until light and fluffy.
2. Lightly spoon flour into measuring cup, level off. Add flour and cocoa; beat until well mixed. Shap rounded teaspoonfuls of dough into 1-inch balls; place 1 inch apart on ungreased cookie sheets. With index finger, make indentation in center of each cookie.
3. Bake at 375 F. for 7 to 9 minutes or until set. Immediately remove from cookie sheats; place on wire racks. Cool 10 minutes or until completely cooled.
4. Meanwhile, in medium bowl, combine all filling ingredients; beat until smooth. (Be patient, because it can take a bit. The mixture will resemble crumbs at first, but it will get smooth).
5. Spoon about ½ teaspoon filling into each cooled cookie. Press cherry into filling.
6. Place chocolate chips into a microwave safe bowl and drizzle oil over them. Melt in microwave, stirring after every 10 seconds until completely melted. Spoon into a food storage bag and then snip one of the corners. Drizzle chocolate over the cookies and let stand until chocolate is set.
Makes 3 dozen cookies.