Chocolate Cookies With Moonshine Cherries Food

GOOEY CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt. Spoon onto non-stick baking sheets in large rough blobs - you'll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake. The raw dough can be frozen.
• Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins more. Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.

CHOCOLATE COVERED DRUNKEN CHERRIES

Steps:

• 1. *If you have moonshine cherries, pour the juice into another container and save for another use. Place cherries on a cookie sheet lined with paper towels. If the cherries have stems leave them on.
• 2. Use paper towels to dry off cherries as much as possible.
• 3. In large mixing bowl, use an electric mixer to cream butter until light and fluffy. Add salt and vanilla. Gradually add some of the sugar and condensed milk, beating after each addition. Continue until all sugar and milk are incorporated. Chill well.
• 4. Place a small amount of sugar mixture in the palm of your hand and flatten into a small circle. Place a cherry in the center and shape into a ball covering the cherry with sugar mixture.
• 5. Place each cherry on a waxed paper lined cookie sheet. When desired number of cherries are wrapped put cookie sheet into the freezer while you melt the chocolate for dipping. (Freeze for at least 30 minutes.)
• 6. Melt chocolate according to package directions. The cold cherries will cause the chocolate to thicken so add some crisco or cooking wax, a little at a time, to thin the chocolate for easy coating.
• 7. Hold cherries by the stem, or using a fork, toothpick, or spoon and dip the cherries in chocolate and put back on waxed paper lined cookie sheet. Refrigerate until chocolate hardens.
• 8. If you like a thick chocolate coating, dip cherries a second time after the first coat has hardened.
• 9. Make your own drunken cherries by pouring the cherry juice out of the jar and saving it for another use. Pour Everclear into jar and cover cherries. Let sit for 2-4 months. It can sit longer if desired. After using cherries reserve Everclear cherry juice for another use or add more cherries.

CHOCOLATE COVERED CHERRY MOONSHINE

Steps:

• In a large stockpot bring the cherry juice to a slight simmer. Add in the maraschino cherries with it's juices. Add both the 1/2 cup each of white and brown sugar. Stir for a few minutes until all the sugar is dissolved. Once dissolved, remove from the heat and allow the mixture to cool to room temperature.
• Once cooled to room temperature, pour in 2 1/2 cups of the Everclear into the mixture along with 1 full cup of the chocolate liqueur.

LOTS OF CHOCOLATE CHERRY COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Line two large baking sheets with parchment paper.
• Combine flour, cocoa powder, baking powder, and salt in a bowl.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed, until light and fluffy.
• Beat the egg, coffee granules, and vanilla into the butter and sugar mixture until blended.
• Change the speed to low and pour in the flour mixture. Beat until just combined.
• Stir in semisweet chocolate chips, white chocolate chips, and dried cherries.
• Drop spoonfuls of the dough two inches apart onto the prepared baking sheets.
• Bake 10 to 12 minutes per batch in the preheated oven, until cookies are just becoming firm.
• Let cool on baking sheets for two minutes.
• Transfer cookies to a wire rack to cool completely.