cookie-covered cherries
No Image
This recipe was made by Diane Carter for the December 2015 meeting with the Curious Cuisiners. This recipe is a Just a Pinch recipe used by Diane.
►
yield
20 serving(s)
method
Food Processor
Ingredients For cookie-covered cherries
-
20maraschino cherries
-
2 Tbsplight rum (optional)
-
2 cblanched sliced almonds
-
1 c60% cocoa bittersweet chocolate chips
-
1 cpuffed rice cereal (like rice krispies)
-
1/4 choney
-
2 Tbspplus 2 tsp cocoa powder
-
4 tsppure vanilla extract garnish variations (pick as many as you like):1-1/2 cups nonpareils, sprinkles, crushed sliced almonds
-
1 ccocoa powder
How To Make cookie-covered cherries
-
1Remove the stems and place the cherries in a bowl. Toss with the rum (if using) and let sit for 20 minutes or up to overnight; drain.
-
2Place the next six ingredients in the bowl of a food processor. Process until the mixture comes together, there are no large pieces of almonds, and the texture is fairly smooth. Scoop a scant tablespoon of cookie dough and form into a ball. Flatten the ball in the palm of your hand and place a cherry on the dough. Mold the dough around the cherry, covering it completely and roll into a ball. Roll the ball in garnishes. (Make ahead: store in an airtight container in a single layer in a cool, dry place for up to 3 days. Store in the refrigerator for up to 5 days.)
-
3Makes 20 balls.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for COOKIE-COVERED CHERRIES:
ADVERTISEMENT
ADVERTISEMENT