Chocolate Covered Cherry Cookies II
so, i've been making these for a few years, and haven't had a problem baking them with the frosting. if it melts too much, i just re-apply a little frosting after they're out of the oven.
my tweaks: add a few teaspoonfuls of the cherry juice to cookie batter, and replace an 1/4 c. of flour with a 1/4 cup ground up pecans(gives moisture and nutty flavor). also, i use brown sugar in lieu of white sugar, and i use whole cherries. this is a very rich cookie, and i recommend keeping any leftovers in the fridge.
6 users found this review helpful
Oct. 20, 2006