After making these I then thought of shaping them into a cylinder and not using the cherries in the cookies. Then the door opens up to tons of variations with different fillings-with cherry being one of them! This recipe makes about 25 cookies.
Ruby Puddle Cookies
1 cup of cocoa nibs
1/2 cup of maraschino cherries chopped
2 tbs plus 1 tsp maraschino cherry juice
1/2 cup of butter
1/2 cup light brown sugar
1/2 cup light corn syrup
3/4 cup flour
Preheat the oven to 350 degrees. Grease and flour 2 baking sheets.
Fill a medium size saucepan with brown sugar, maraschino juice, butter and corn syrup. Place over medium high heat and stir constantly. Let the mixture come to a boil and then boil for about 5 minutes, still stirring all during the cooking process. Be careful that the mixture does not boil over.
Remove from heat. Using a wooden spoon, stir in cocoa nibs, flour and cherry pieces until evenly distributed. Then scoop out in heaping teaspoons and place on baking sheets about 3 inches apart. Then place about a 2 foot piece of wax paper on a flat surface. That will be the final cooling place for your cookies.
Place pan in oven and bake until golden brown, about 7 minutes. Remove pan and let cookies rest on sheets for about 2-3 minutes. Test one cookie to see if it tears when you try to remove. If so they need to cool a minute longer. Place cookies on wax paper to finish cooling.
Also, a note to thank you all for voting me in top 9 today! After the hassle of getting my business done yesterday and today it was a very welcome sight to see.