I spent almost all day in the kitchen yesterday. I taught my second cooking class last night. I showed the ladies how to make four main dishes. That required a lot of prep work, so I was preparing for most of the day. My husband was gone last night and the boys were home alone, so my house is a disaster! I am so glad that the weekend is just around the corner. And it is a long weekend. Woohoo!Are you ready for Valentine’s Day? It totally snuck up on me this year. Maybe because it’s on a Sunday and that’s just unusual. Maybe it’s because we are celebrating two birthdays at our house. Maybe it is because I’m so busy the time is flying by me and I don’t even know what day of the week it is. 😉 I planned on making lots of fun Valentine’s treats, but we had birthday’s, and a person can only consume so much sugar. I am planning on making a couple of things, so I guess I’ll have to sneak them on here tomorrow.
I made these cherry cookies for a Christmas cookie swap a couple years ago. When I made them then, I dipped the entire cookie in white chocolate, then drizzled them with milk chocolate. But now when I make them I usually just drizzle chocolate on top because it’s much faster. Since they have cherries and chocolate, I think they would be perfect for Valentine’s Day!
These cookies are fun to serve because they look pretty plain on the outside, and then they have a fun cherry surprise on the inside. And who doesn’t love a surprise? 🙂
These cookies are fun to serve because they look pretty plain on the outside, and then they have a fun cherry surprise on the inside. And who doesn’t love a surprise? 🙂Cherry Hideaway Cookies
3/4 cup sugar
2/3 cup butter
1 egg
2 tsp milk
2 tsp vanilla
2 1/4 cups flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
2 10oz jars maraschino cherries
Topping:
1/2 cup chocolate chips
1/2 cup chocolate chips
Cream sugar and butter; beat in egg, milk, and vanilla. Stir in dry ingredients. Roll about 2 teaspoons of dough around each cherry. Place on greased cookie sheets and bake at 350° for about 10 minutes. Cool completely. Melt the chocolate chips in a small ziplock bag in the microwave at half power. Check often and squish the chocolate so that it melts evenly and doesn’t burn. Snip off a tiny corner of the bag and drizzle chocolate over the cooled cookies.
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