- Prep time 45 minutes
- Total time 1 hour & 45 minutes
- Portion size 24 servings
Ingredients
Method
Line two baking sheets with parchment paper; set aside.
In bowl, combine flour, cocoa powder, baking powder, salt and cinnamon; set aside.
In large bowl, using electric mixer on medium speed, beat butter with sugar until light and fluffy. Beat in egg yolk, vanilla and 1 tbsp of the cherry syrup. Beat in flour mixture in two additions until crumbly. Knead gently to form smooth dough.
Preheat oven to 350°F. Roll dough by rounded 1 tbsp into balls; arrange 1 inch apart on prepared baking sheets. Press thumb or index finger into centre of each cookie to create well. Pinch together any cracks around edges.
Bake, one sheet at a time, until cookies are no longer shiny, 10 to 12 minutes. Let cool on wire racks for 5 minutes. Transfer directly to racks; let cool completely.
Meanwhile, in heatproof bowl set over saucepan of gently simmering water, melt chocolate, stirring constantly, until smooth. Remove from heat; let cool slightly.
Spoon chocolate into wells in cookies and top each with 1 maraschino cherry. Refrigerate until filling has hardened, about 30 minutes.
Make-ahead: Can be stored in airtight container at room temperature for up to 3 days.
Nutritional facts Per serving: about
- Calories 110
- Total fat 6 g
- Saturated fat 4 g
- Cholesterol 20 mg
- Sodium 30 mg
- Total carbohydrate 13 g
- Fibre 1 g
- Sugars 9 g
- Protein 1 g
