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 + 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
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.