I had my eye on a recipe for Chocolate-Peppermint Slices (from this book that my Mom gave me many years ago), and with Valentine’s Day right around the corner I thought I might make a Chocolate-Cherry version for the holiday.
It was my first time making this kind of cookie, and even thought it takes a little more time than your traditional drop cookie, the end result is so pretty that I think it’s worth it. These cookies had a great texture and weren’t too sweet, which I really like.
The only issue I had with these is that the cherry part of the recipe definitely needs some work. I didn’t have any food coloring on hand so I used maraschino cherry juice to color and flavor the dough, and it was just too subtle. I think some almond extract would have helped, and cherry flavoring or extract would probably also work. The extra liquid also made the cherry dough a bit harder to work with than the chocolate dough, and with this kind of cookie it really helps if both doughs have the same texture.
I’m going to go ahead and share the recipe that I used, but be aware that you might be better off just flavoring the lighter dough with an extract and using food coloring (if you want a colored dough). You could also just do Chocolate-Vanilla slices, which would make for a simple, but very tasty cookie!
3 ounces margarine
1/3 cup sugar
1/4 teaspoon baking powder
1 cup all-purpose flour
1 ounce semi-sweet chocolate, melted and cooled
several drops maraschino cherry liquid (I would also add about 1/4 teaspoon of almond extract, or 1 tsp vanilla)
several drops food coloring (optional)
In the bowl of a stand mixer or with a hand mixer, beat the margarine until fluffy. Add the sugar and baking powder; beat til combined. Add the flour, and mix until combined. Divide the dough in half.
Place half the dough in a small bowl, and stir in the melted chocolate. Knead the dough until the chocolate is evenly distributed.
Knead maraschino cherry juice (or extract and food coloring) into the remaining dough. Make sure it’s well mixed. Shape each half of dough into a ball, wrap in plastic wrap and chill for 2 hours, or until firm.
Preheat oven to 350 degrees Fahrenheit.
On a lightly floured surface, shape each half into a log about 4 inches long. Roll and/or pat each log to a 6×3 inch rectangle. Cut each rectangle in half lengthwise, forming two 6 x 1 ½ inch rectangles. Stack all four on top of each other, alternating the doughs. Press down lightly. Cut the stacked layers into ¼-inch thick slices. Place them about 1 in apart on baking sheets.
Bake for 5 minutes, flip trays around, and bake for 4-5 minutes more, or until cookies are set.