| By : Amrita ( Posted on :18 Jan, 2007 ) | Total Views : 394 | Previous | Next |
Original recipe yield:
4 dozen
PREP TIME : 1 Hr 15 Min
COOK TIME : 8 Min
READY IN : 2 Hrs
Nutrition Information
Servings per Recipe: 24
Amount per Serving
• Total Fat: 13g
• Cholesterol: 33mg
• Sodium: 136mg
• Total Carbs: 39g
• Dietary Fiber: 1.2g
• Protein: 3.4g
• Calories: 279
Ingredients
• 1 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup corn syrup
• 1 egg
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1 (11 ounce) package white chocolate chips
• 1 (1.4 ounce) bar chocolate covered English toffee, chopped
• 1 (4 ounce) jar maraschino cherries, halved
Directions
1. Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb, make an indentation in center of each cookie.
4. Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
5. Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes, swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.
