Divine Cherry Cookie Bites, White Chocolate Frosting
From:	Paulette, Saint-Leonard, Quebec, Canada
Comments:	Those who do not own a microwave-oven, heat together grated white chocolate and sweetened condensed milk over low heat into a heavy casserole, stirring to completely melt grated white chocolate.
Servings:	24 bites

1/4 cup [60 g] unsalted 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] reserved Maraschino cherry syrup 3/4 cup [105 g] all-purpose flour 24 Maraschino cherries with stems, drained reserving syrup White Chocolate Frosting 2 [1-ounce / 28-g each] squares white chocolate, grossly chopped 3 tablespoons [45 mL] sweetened condensed milk 2 teaspoons [10 mL] reserved Maraschino cherry syrup

Preheat oven to 350°F [180°C]. Using an electric beater, beat unsalted butter at high speed for 30 seconds. Beat in sugar, cocoa powder, baking soda and baking powder. Beat in egg and reserved Maraschino cherry syrup before slowly beating in a little flour at a time, until dough is so thick that it becomes impossible to beat using the electric beater. Using a wooden spoon, mix in remaining flour. Completely wrap drained cherries into dough, using approximately 1 teaspoon [5 mL] dough for each cherry, leaving stems uncoated; arrange cherries, 1 inch [2.5 cm] apart, onto an ungreased cookie sheet. Bake cherry cookie bites into preheated oven for 10 to 12 minutes, until done. Meanwhile, into a microwave-oven safe dish, mix together white chocolate frosting chopped white chocolate and sweetened condensed milk. Microwave on 'HIGH' for approximately 1 1/2 minutes. Stir white chocolate mixture until smooth, before mixing in reserved Maraschino cherry syrup. Frost each cooled cherry bite with 1/2 teaspoon [2.5 mL] white chocolate frosting; leave to cool completely, then enjoy!