Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened plus

  2. 2 tablespoons butter, divided

  3. 1/4 cup sugar

  4. 1 cup all-purpose flour

  5. 2 tablespoons baking cocoa

  6. 2 cups confectioners' sugar

  7. 2 tablespoons milk

  8. 1/2 teaspoon vanilla extract

  9. 18 maraschino cherries, halved GLAZE:

  10. 1 ounce unsweetened chocolate

  11. 1-1/2 teaspoons butter

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream 1/2 cup butter and sugar. Beat in flour and cocoa (mixture will be crumbly). Spread into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until surface is set. Cool on a wire rack for 15 minutes. Meanwhile, in a large bowl, combine confectioners' sugar and remaining butter; beat in milk and vanilla until smooth. Spread over crust. Pat cherries dry with a paper towel; arrange over frosting and press down gently. In a microwave-safe bowl, melt the chocolate and butter; stir until smooth. Drizzle over cherries. Refrigerate until glaze has hardened. Cut into squares. Yield: 3 dozen.


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