| Drain
maraschino cherries, reserving 1 teaspoon
juice. |
| Put
butter and sugar in medium bowl. Beat
with an electric mixer on medium speed
3 to 4 minutes, or until well blended.
|
| Add
egg and vanilla; mix well. |
| Combine
flour, cocoa, salt and baking powder;
add flour mixture to butter mixture.
Beat until well mixed. |
| Put
chocolate chips and milk in a small
saucepan. Heat, stirring constantly,
over low heat until chocolate melts.
|
| Stir
in reserved maraschino cherry juice.
Let cool slightly. |
| Shape
dough into 1-inch balls. Place on
an ungreased baking pan. |
| Push
in center with your thumb; spoon 1
teaspoon chocolate mixture into each
thumbprint and top with a cherry.
|
| Bake
in a preheated 350-degree oven 10
to 12 minutes, or until cookies are
firm. |
| Remove
to wire racks. Let cool completely.
Store in an airtight container. |
