Cherry Cordials

Cherry Cordial Cookies

You've been so patient waiting for my first recipe, so I'm going to give you a good one.  A new one that I sort of made up all by myself!  I first test drove these for a friend's BBQ in July and they were a big hit.  At the time Betty Crocker was accepting submissions for their Mix it Up with Betty cookie recipe contest.  I submitted this, but did not make the cut this year.  While I would never advocate using a packaged mix and calling it homemade, I would encourage you to use the mixes as a base to come up with something amazing.  That's what I love about that contest and I've found many a good cookie recipes from it.

This recipe started out as Chocolate Covered Cherry Cookies, but I switched from Jell-O brand gelatin to the store brand gelatin (for no reason other than price) and Dave just about lost it at the difference in flavor.  His exact words were, " Oh my God that's exactly the same flavor as a Cherry Cordial chocolate candy."  Thus the name change.  He did suggest, however, to try it with milk chocolate chips next time around, instead of semi-sweet, for an even closer similarity.

Updated 11/9/10: Check out the revised version of this recipe here!

I do suggest using the sugar-free gelatin, because you only want the cherry flavor, not any additional sweetness.

Cherry Cordial Cookies

1 package Betty Crocker Sugar Cookie Mix
1 package sugar free cherry gelatin
1 stick of butter, softened (not melted)
1 egg
1 cup semi-sweet or milk chocolate chips

Preheat oven to 350 degrees F for a dark pan (add 25 degrees for a light pan).  In a medium bowl combine sugar cookie mix and cherry gelatin mix.  Add butter and egg.  Using a pastry blender, cut butter into dry ingredients as much as possible before mixing with a wooden spoon.  If your butter isn't soft enough, you may need to add a splash of milk, but just keep working the dough until everything is incorporated.  Add chocolate chips and mix through.

On a parchment or Silpat lined baking sheet, drop by spoonfuls (I use a small cookie scoop) about 2 inches apart.

Bake for 8 minutes.  (If you bake two sheets at time, rotate the sheets 180 degrees AND switch racks halfway through for more even baking.)  Remove from oven and cool on sheets for 2-3 minutes, then remove to cooling racks to cool completely.

Makes 3 1/2 dozen.

Happy Baking,
The Cookie Princess