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Posts Tagged ‘holiday mallomars’

Remember those chocolate covered cherries that always made an appearance on Christmas Eve at your Grandma’s house? Cherry cordials I believed they’re formally called. Sometimes, if you were really lucky, she had those little chocolates shaped like bottles filled with “liquors” and you were excited because you thought you were “drinking booze” (though usually only Drambuie was left by the time you found the candy bowl.) Ah, good times! Today’s cookie, to cap off the 12 Days of Chocolate Cookies, is inspired by those funny little memories of holidays past. The Day 12 cookie is a Chocolate Covered Cherry.

They look like plain little chocolate balls but they hide a secret surprise. There’s no weird white goo, and there’s no questionable booze but that cherry is there, a bright red maraschino cherry wrapped in chocolate cookie dough and then glazed. And for fun, I stuffed a little more chocolate inside that cherry. It’s a cookie that will make you smile and toast your Grandma. Enjoy, my friends!

Thanks for playing along this year. I hope between these twelve recipes and all those of years past, you’ve made some great cookies. Have a lovely holiday, be smart and be safe.

36 One Dough/Many Cookies from years past:

Fruity: Jam ThumbprintsJam Streusel TartsRaspberry Linzer SquaresLemon Poppyseed ButtonsOrange Sesame CrispsCranberry Pistachio CoinsAlmond Raspberry StripsOrange Sandwich CookiesApricot Rosemary ShortbreadCoconut Lime SticksBourbon Glazed Fruitcake ButtonsLemon Cornmeal BiscottiBlueberry Lime ButtonsDate Swirls

Nutty: Mexican Wedding CookiesRussian Tea CakesPecan TassiesMaple Black Walnut CookiesPB&J Sandwich CookiesPecan Triangles

Spiced: Cinnamon Sugar PinwheelsCandied Ginger Spice ButtonsCardamom Rose CoinsBrown Sugar Wafers with Lemon Lavender Glaze

Chocolate: Mexican Chocolate CrinklesChocolate Cocoa Nib WafersRaspberry Chocolate DropsChocolate Hazelnut ButtonsDark Mocha Sandwich CookiesEspresso Crinkles

Bars: Rum Butter BarsPeppermint Brownie BarsBanana Walnut Bars

Holiday Classics: Cream Cheese WreathsClassic Molasses CookiesPeppermint Candy Canes

2020 One Dough/12 Days of Cookies line up to date:

Basic Chocolate Butter Cookie Dough

Day 1: Cranberry Cocoa Nib Wafers

Day 2: Chocolate Banana Petit Four

Day 3: Dulce de Leche Sandwich Cookies

Day 4: Andes Mint Chip Cookies

Day 5: Chocolate Lebkuchen

Day 6: Fudge Tarts

Day 7: Chocolate Marzipan Cookies

Day 8: Coconut Bullseyes

Day 9: Chocolate Peanut Butter Sandwich Cookies

Day 10: Chocolate Almond Crescents

Day 11: Holiday Mallomars

DAY 12: CHOCOLATE COVERED CHERRY COOKIES

Start with the base chocolate dough – recipe here. I used a dutched cocoa powder for this one. If you make the smallest batch, with 1/8 piece of dough, the measurements get a little funky. A scale will help – one whole large egg white weighs about 1 oz/30 grams.

  1. Drain the cherries and pat dry with paper towels. 
  2. Stuff a chocolate chip into the center of each cherry.
  3. In the bowl of a standing mixer fitted with the paddle attachment, add the room temperature base cookie dough, baking soda, baking powder and egg white(s).
  4. Mix on medium speed until well combined.
  5. Roll the dough into Tablespoon sized balls.
  6. Press chocolate chip filled cherry into the center of the cookie dough, pressing to enclose the dough around the cherry. Give it a little roll on the counter to make sure the cherry is fully enclosed. 
  7. Place on a parchment lined sheet pan and refrigerate for at least 30 minutes. (the cookies can be frozen on a sheet pan until firm, transferred to a Ziploc bag and frozen for up to 2 months. Bake directly from the freezer.)
  8. Preheat the oven to 350°F and line 2-3 sheet pans with parchment or silicone baking sheets.
  9. Place the chilled cookie balls on the prepared sheet pans, about 1 ½” apart.
  10. Bake 8 minutes until the cookie edges are just firm to the touch, rotating the pans halfway through baking (top to bottom, front to back.) It’s best to slightly underbake this one.
  11. Transfer to a wire rack to cool completely.
  12. For the glaze: melt chocolate over a double boiler or in the microwave (50% power in 45 second bursts), stopping just before the chocolate is fully melted.
  13. Stir to fully melt the chocolate, add the oil and stir to combine.
  14. To coat: Line a sheet pan with a clean sheet of parchment.
  15. Dip each cooled cookie into the glaze to fully coat as much as possible.
  16. Turn and place on the prepared pan and leave to sit for several hours to allow the glaze to fully set.

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