1 1/2 c Firmly-packed brown sugar
2/3 c Golden crisco shortening
1 tb Water
1 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1/3 c Cocoa
1/4 ts Baking soda
1/2 ts Salt
2 c Semi-sweet chocolate chips
= miniature
1/2 c Whipping cream
8 oz Semi-sweet chocolate;
-chopped
48 Red candied cherries *
* (or maraschino cherries patted dry on paper towels)
1. Preheat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies.
2. Combine brown sugar, shortening, water and vanilla in
large bowl. Beat at medium speed of electric mixer until
well blended. Beat eggs into creamed mixture.
3. Combine flour, cocoa, baking soda and salt. Mix into
creamed mixture on low speed just until blended. Stir in
chocolate chips.
4. Press dough onto sides, but not bottom of ungreased
miniature muffin pans.
5. Bake two muffin pans at a time at 375F (190C) for 7
to 9 minutes. DO NOT OVERBAKE. Press a dowel into the
centre of each warm cup to make an indentation. Cool 10
minutes in muffin tin. Remove cups to foil to cool
completely.
6. Heat cream in small saucepan over low heat just until
hot. Add chopped chocolate. Stir until chocolate is
completely melted and mixture is smooth and shiny. Cool
mixture until thickened. Drop 1 teaspoonful (5 mL) of
mixture into each cup. Place 1 cherry on top of chocolate.
Cool until set. About 4 dozen cups
