Chocolate Cherry Cookies
1 package (9 ounces) chocolate cake mix
3 tablespoons milk
1/2 teaspoon almond extract
10 maraschino cherries, rinsed, drained and cut into halves
Icing
2 tablespoons white chocolate chips
1/2 teaspoon canola or vegetable oil
1. Preheat oven to 350 degrees F. Spray cookie sheet with nonstick cooking spray.
2. Beat cake mix, milk and almond extract in medium bowl with electric mixer at low speed. Increase speed to medium when mixture looks crumbly; beat 2 minutes or until smooth dough forms. (Dough will be very sticky.)
3. Coat hands with cooking spray. Shape dough into twenty 1-inch balls. Place balls 2 1/2 inches apart on prepared cookie sheet. Flatten each ball slightly. Place cherry half in center of each cookie.
4. Bake 8 to 9 minutes or until cookie tops begin to crack. Remove to wire racks; cool completely.
5. Place white chocolate chips and oil in small microwavable bowl. Microwave on HIGH 30 seconds; stir. Repeat as necessary until chips are melted and mixture is smooth. Drizzle white chocolate mixture over cookies. Let stand until set.