- 1/4 cup [60 g] sweet butter
- 1/2 cup [100 g] sugar
- 1/4 cup [60 mL] cocoa powder
- 1/8 teaspoon [0.5 mL] baking soda
- 1/4 teaspoon [1 mL] baking powder
- 1 small egg
- 1/2 teaspoon [2.5 mL] Maraschino cherry syrup
- 3/4 cup [105 g] all-purpose flour
- 24 Maraschino cherries with stalks, drained
Coating
- 2 [1-ounce / 28-g each] squares white chocolate, grossly chopped
- 3 tablespoons [45 mL] sweet condensed milk
- 2 teaspoons [10 mL] Maraschino cherry syrup
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- Preheat oven to 350°F [180°C].
- Using an electric beater at high speed, beat sweet butter for 30 seconds.
- Beat in sugar, cocoa powder, baking soda and baking powder.
- Beat in egg and Maraschino cherry syrup.
- Slowly mix in flour, until so thick that it becomes impossible to beat with the electric mixer.
- If needed, mix in remaining flour using a wooden spoon.
- Coat each cherry with approximately 1 teaspoon [5 mL] mixture; arrange coated cherries, stalk side up, at least 1 inch [2.5 cm] apart onto an ungreased baking sheet.
- Bake into preheated oven for 10 to 12 minutes, until done.
- Meanwhile, to prepare coating, mix together chopped white chocolate and sweet condensed milk into a microwave-safe dish.
- Microwave on 'HIGH' for approximately 1 1/2 minutes.
- Or, into a heavy-bottom saucepan, heat together chopped white chocolate and sweet condensed milk over low heat, stirring until chocolate has melted completely.
- Stir mixture until smooth, then mix in Maraschino cherry syrup.
- Spoon 1/2 teaspoon [2.5 mL] coating mixture over each lukewarm cherry bite.
- Leave to cool completely.
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