Mexican chocolate cherry rounds

Stephanie Fysh

Mexican chocolate cherry rounds

6 oz. unsweetened chocolate, chopped
2 cups, plus 2 tbsp. all-purpose flour
1 tbsp. ground cinnamon
2 tsp. baking powder
1 tsp. salt
1/4 tsp. cayenne
1/4 tsp. cloves
1-3/4 cups sugar
1/2 cup unsalted butter
3 large eggs
1 tsp. vanilla extract
2/3 cup powdered sugar
about 60 candied or maraschino cherry halves

Melt chocolate and cool. Combine flour and next 5 ingredients in bowl. Beat 1-3/4 cups sugar and butter until light. Beat in eggs one at a time, then vanilla and chocolate. Gradually add dry ingredients, beating just until combined. Chill dough until firm, about 2 hours. Preheat oven to 350° F. Form dough into 1-inch balls. Roll each ball in sugar to coat; shake off excess sugar. Arrange cookies on greased baking sheets, spacing 1-1/2 inches apart. Press 1 cherry half into centre of each cookie. Bake until cookies puff and crack but are still soft, about 10 minutes. Transfer cookies to rack and cool completely.

photograph © Stephanie Fysh 2005; all rights reserved

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