A sweet maraschino cherry encased in a light chocolate cookie and drizzled with stripes of more chocolate makes for a pretty-to-look-at, but better-to-eat cookie.
Ingredients: 2 squares (1 ounce each) unsweetened chocolate (or 2 ounces chocolate chips), 1/2 cup butter, softened, 1/2 cup granulated sugar, 1 egg, 2 cups flour, 1 teaspoon vanilla, 1/4 teaspoon salt, maraschino cherries, well drained (about 48), 1 cup (6 ounces) more chocolate chips.
Instructions: Melt chocolate (or chips) in mircrowave for about 1 minute, stirring until completely melted; set aside to cool. Beat butter and sugar in large mixing bowl until light and fluffy; add egg, melted chocolate and vanilla; mix until thoroughly combined. Stir in flour and salt; cover and refrigerate until firm, about 1 hour. ( I found 1/2 hour was enough).
Preheat oven to 400 degrees. Lightly grease baking sheets or line with parchment paper. Shape dough into 1 inch balls and place 2 inches apart on prepared baking sheets. With finger dipped in sugar, make deep indentation in center of each ball. Place a cherry into each indentation.
Bake about 6-8 minutes or just until set. Remove cookies and transfer to wire racks to cool. Melt 1 cup chocolate chips in microwave, a minute or two, stirring after each minute, until melted completely. Drizzle chocolate over tops of cookies while still warm and refrigerate until chocolate is set.
Makes about 4 dozen cookies. (Treasury of Holiday Cookies, Publications International, Ltd, Lincolnwood, IL, in 1994).