Best 6 Chocolate Cookies With Moonshine Cherries Recipes

CHOCOLATE CHERRY MOONSHINE CRESCENTS

Steps:

• For the crust, place the butter and cream cheese in a large bowl, and beat with an electric mixer on low speed until smooth, 1 minute. Add the salt, and add 2 cups of the flour, and the almond extract, beating on low speed until the dough just comes together.
• Scrape down the sides of the bowl. Flour your hands and work the dough until the ingredients are well-combined. Roll the dough into a ball and then cut the ball into three sections. Wrap each ball in plastic wrap and press down on the dough, slightly. Refrigerate the dough overnight.
• When ready to bake, place a rack in the center of the oven and preheat to 350 degrees F. Cover a baking sheet with aluminum foil or parchment paper and set aside.
• On a well-floured surface, unwrap one of the balls of dough. Using a floured rolling pin, create a 12-inch circle with the dough. Do not worry about the edges. Transfer the dough onto a baking sheet and place in the fridge to keep the dough from becoming too soft.
• In a small bowl, whisk together the sugar and cinnamon and set aside.
• Take the rolled dough out of the fridge and transfer back onto the floured surface. Spread a generous 1/3 cup of the jam evenly over the dough. Then sprinkle a third of the cinnamon sugar mixture over the preserves, followed by a third of the chocolate chips. Using a pizza cutter, cut the dough into 12 even wedges. Starting from the outside, tightly roll the wedge inward to the tip. Transfer the crescents onto the baking sheet with the tip down.
• In a small bowl, combine the egg white and water. Lightly brush each crescent with the egg wash.
• Bake the crescents until the sides are golden brown, 20 to 25 minutes. Remove the crescents, using a metal spatula, onto a cooling rack. Let them cool before serving. Repeat with the remaining dough and filling.

CHOCOLATE COVERED CHERRY COOKIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Press center of each ball with thumb.
• Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball.
• In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
• Bake in preheated oven for 10 minutes.

CHOCOLATE CHIP-CHERRY CAST-IRON COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Combine the flour, oats, baking soda and salt in a large bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and brown sugar until light and fluffy. Add the yogurt and vanilla and mix on medium-low speed. Add the egg and stir to combine. Add the dry ingredients, and mix on medium-low speed until combined. Stir in the chocolate chips and cherries by hand. Refrigerate for 30 minutes.
• Using a 1-inch cookie scoop, scoop the dough into balls. Add one ball to each mini cast-iron skillet. Bake until the cookies are golden brown around the edges and soft in the center, 13 to 15 minutes. (Alternatively, drop the dough balls onto parchment-lined baking sheets¿about 8 per sheet¿and bake for the same amount of time.)

CHOCOLATE COOKIES WITH MOONSHINE CHERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour and cocoa powder in a bowl. Drain cherries, reserving 4 teaspoons juice. Halve any large cherries.
• Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in sugar, salt, baking soda, and baking powder. Beat in eggs and vanilla extract. Gradually beat in flour mixture.
• Shape dough into 1-inch balls and place them 2 inches apart on ungreased cookie sheets. Press down in the center of each ball with your thumb and place a cherry or cherry half in the center of each cookie.
• Combine chocolate pieces and condensed milk for frosting in a small saucepan over medium-low heat; heat until chocolate melts. Stir in reserved cherry juice. Spoon about 1 teaspoon frosting over each cookie, spreading to cover the cherry.
• Bake in batches in the preheated oven until edges are firm, about 10 minutes. Cool on the cookie sheets for 1 minute before transferring to wire racks to cool completely.

CHOCOLATE COOKIES WITH WHITE CHOCOLATE AND CHERRIES

Steps:

• Heat oven to 350 degrees and lightly grease 2 or 3 baking sheets.
• In a heavy saucepan set over low heat, melt chocolate and butter over low heat, stirring constantly. (Make sure to scrape sides and bottom of pan to prevent scorching.) Once melted, remove from heat, stir well and set aside to cool slightly. (You can also melt the butter and chocolate together in the microwave on low heat.)
• In a small bowl, whisk together flour, cocoa powder, baking powder and salt.
• In a large bowl, using an electric mixer fitted with the whisk attachment, beat eggs and sugar until mixture is pale and very fluffy, about 2 minutes. Beat in vanilla extract. Scrape melted chocolate into egg foam and beat until just incorporated, scraping down sides of mixer bowl with a rubber spatula. Beat in flour mixture until no traces of flour remain, scraping sides of mixer bowl with spatula.
• Using a spatula, fold in chips, cherries and nuts. Drop scant tablespoons of batter, 2 inches apart, onto prepared baking sheets. Sprinkle with sea salt if you like. Bake until slightly risen and a thin crackling crust forms on the tops of cookies, 9 to 13 minutes, depending on size. Do not overbake; the cookies can dry out.
• Using a metal spatula, immediately transfer hot cookies to a wire rack. Let cool completely before serving.

CHOCOLATE COVERED CHERRY MOONSHINE

Steps:

• In a large stockpot bring the cherry juice to a slight simmer. Add in the maraschino cherries with it's juices. Add both the 1/2 cup each of white and brown sugar. Stir for a few minutes until all the sugar is dissolved. Once dissolved, remove from the heat and allow the mixture to cool to room temperature.
• Once cooled to room temperature, pour in 2 1/2 cups of the Everclear into the mixture along with 1 full cup of the chocolate liqueur.