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Home > Recipes > Chocolate-Cherry Slice 'N' Bake Cookies

Chocolate-Cherry Slice 'N' Bake Cookies Recipe

Chocolate-Cherry Slice ’N’ Bake Cookies
  • Intermediate

Find Similar Recipes:

Cookies x Intermediate x HERSHEY’S Cocoa x
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Prep Time:
30 Minutes
Skill Level:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 3/4 cup (1-1/2 sticks) butter or margarine. 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 finely chopped maraschino cherries
  • 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)


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.


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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  • 5 stars


    These cookies disappear faster than can keep up. No need for a cookie jar with these. Plus because they go in the refrigerator they are great for do ahead cookies. You can prep one day and bake the next. LOVE THEM!!!!!!

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