DO YOU LIKE SNICKERDOODLES? HOW ABOUT CHERRY PIE?  CHOCOLATE?  Who doesn’t like all of those?  We had a difference of opinion on dessert the other day.  I was craving snickerdoodles, but they did seem a bit plain.  Hubby was craving cherry pie and my uncle says you can’t call it dessert unless it involves chocolate. These are perfect for a 4th of July celebration.
So I set about making what will now be known as CHOCOLATE CHERRY DOODLES!  They were supposed to be muffins, but they rise so much they make a much more fun trifle type dessert.
1 1/2 + 1/4 + 1/2 cups sugar
1/2 cup + 2 tablespoons butter, softened
1/2 cup Crisco
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 can Cherry Comstock pie filling
1 ounce unsweetened Baker’s chocolate
  • Heat oven to 375ºF. 
  • Spray DEEP muffin tin with PURE.
  • Cream together 1 1/2 cups sugar, 1/2 cup softened butter, shortening and eggs in large bowl. 
  • Stir in flour, cream of tartar, baking soda and salt until well blended, use your hands when necessary. 
  • Shape dough into 1 1/4-inch balls. 
  • Mix together 1/4 cup sugar and the cinnamon. 
  • Roll into 12 balls and then roll in cinnamon-sugar mixture. 
  • Place one in each slot and slightly flatten.
  • Divide cherry pie filling among the slots evenly.
  • Bake for 20-25 minutes.
  • While baking the cookie dough melt 2 tablespoons butter in a small saucepan.
  • Add the chocolate and blend well.
  • Whisk in sugar until well dissolved.
  • When you remove muffin tin from oven, let cool 5 minutes.
  • Spoon a dollop of chocolate over each muffin slot.
  • Cool 15 minutes.
  • Spoon out 2 slots per bowl and ENJOY

Originally posted in 2009, but recently revisited and bringing it forward to the here and now.

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