Chocolate-Cherry Slice 'N' Bake Cookies

Chocolate-Cherry Slice 'N' Bake Cookies

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories40
Calories from Fat15
Total Fat2 g3% DV
Saturated Fat1 g5% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium45 mg2% DV
Total Carbohydrates6 g2% DV
Dietary Fiber0.0 g0% DV
Sugars3 g
Protein0 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  Amount Per Serving % DV *
Calories40
Calories from Fat15
Total Fat2 g3% DV
Saturated Fat1 g5% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium45 mg2% DV
Total Carbohydrates6 g2% DV
Dietary Fiber0.0 g0% DV
Sugars3 g
Protein0 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  • 3/4 cup butter or margarine (1-1/2 sticks) . softened
  • 1 cup sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup maraschino cherries finely chopped
  • 1/2 teaspoon almond extract
  • Red food color
  • 1/3 cup HERSHEY'S Cocoa
  • 1/4 teaspoon baking soda
  • 4 teaspoons water
  • COCOA ALMOND GLAZE (recipe follows)

Directions

  • 1. Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until mixture forms a smooth dough. Remove 1-1/4 cups dough to medium bowl; blend in cherries, almond extract and about 6 drops food color.
  • 2. Stir together cocoa and baking soda. Add with water to remaining dough; blend until smooth. Divide chocolate dough in half; roll each half between two sheets of wax paper, forming 12 x 4-1/2-inch rectangle. Remove top sheet of wax paper from each rectangle. Divide cherry mixture in half; with floured hands, shape each half into 12-inch roll. Place one roll in center of each rectangle; wrap chocolate dough around each roll. Wrap each roll in plastic wrap. Refrigerate about 6 hours or until firm.
  • 3. Heat oven to 350°F. Cut rolls into 1/4-inch thick slices; place on ungreased cookie sheet.
  • 4. Bake 7 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Prepare COCOA ALMOND GLAZE; garnish cookies with glaze. Makes about 7-1/2 dozen cookies.
  • COCOA ALMOND GLAZE
  • 2 tablespoons butter or margarine
  • 2 tablespoons HERSHEY'S Cocoa
  • 2 tablespoons water
  • 1 cup powdered sugar
  • 1/8 teaspoon almond extract
  • 1. Melt butter in small saucepan over low heat. Add cocoa and water; stir constantly until mixture thickens. Do not boil.
  • 2. Remove from heat; gradually add powdered sugar and almond extract, beating with whisk until smooth and of desired consistency. Add additional water, 1/2 teaspoon at a time, if needed. About 1/2 cup glaze.

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