Chocolate-Covered Cherry Thumbprints

“When I dig out my best cookie recipes, I’m reminded of baking with my children when they were little. These thumbprints with cherries elicit such sweet memories.” —Deborah Puette, Lilburn, Georgia

Chocolate-Covered Cherry ThumbprintsTaste of Home
Servings Prep Time Cook Time
2dozen 30minutes + chilling 15minutes + cooling
Servings Prep Time
2dozen 30minutes + chilling
Cook Time
15minutes + cooling
Portions: dozen
Portions: dozen
  1. Preheat oven to 350°. In a large bowl, cream butter, shortening, brown sugar and salt until light and fluffy, 5-7 minutes. Beat in egg yolk and vanilla. Gradually beat flour into creamed mixture. Refrigerate, covered, until easy to handle, 30 minutes.
  2. Preheat oven to 350°. Shape dough into 1-1/4-in. balls. In a shallow bowl, whisk egg white until foamy. Place almonds in a separate shallow bowl. Dip balls in egg white; roll in almonds.
  3. Place balls 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks.
  4. In a small bowl, beat confectioners' sugar, cherry juice, butter and milk until smooth. Fill each cookie with 1/4 tsp. filling. Top with 1 cherry and drizzle with candy coating. Let stand until set.
Recipe Notes

Nutrition Facts
1 cookie: 145 calories, 9g fat (3g saturated fat), 14mg cholesterol, 75mg sodium, 15g carbohydrate (10g sugars, 1g fibre), 2g protein.