Chocolate Cherry Rounds Chocolate Cherry Rounds

Author: Canadian Living

  • Portion size 50 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010



In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Remove from heat; let cool to room temperature.

In large bowl, beat butter with sugar until fluffy; beat in egg and almond extract. In separate bowl, whisk together flour, baking soda and salt; stir into butter mixture to make stiff dough.

Divide dough in half. Into one half, stir melted chocolate to form smooth dough. Set aside.

Into remaining half, mix cherries. Divide cherry dough in half. Roll each into 9-inch (23 cm) log. Wrap each and refrigerate for 30 minutes.

Roll half of the chocolate dough into 9- x 4½-inch (23 x 11 cm) rectangle; brush with some of the egg white. Place 1 chilled log lengthwise along centre of rectangle. Bring edges of chocolate dough over log to meet; press edges together and roll log to reshape if necessary. Repeat with remaining dough. Wrap each and refrigerate until firm, about 1 hour.

Cut each log into generous 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 300°F (150°C) oven until firm and bottoms are light golden, about 15 minutes. Transfer to racks; let cool.

Nutritional facts Per cookie: about

  • Sodium 21 mg
  • Protein 1 g
  • Calories 64.0
  • Total fat 3 g
  • Potassium 11 mg
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g


  • Iron 2.0
  • Folate 5.0
  • Calcium 2.0
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Chocolate Cherry Rounds