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
| Servings | Prep Time | Cook Time |
| 2dozen | 30minutes + chilling | 15minutes + cooling |
| Servings | Prep Time |
| 2dozen | 30minutes + chilling |
| Cook Time |
| 15minutes + cooling |
Ingredients
- 1/4 cup butter softened
- 1/4 cup shortening
- 1/4 cup packed brown sugar
- 1/4 tsp salt
- 1 large egg separated, room temperature
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup finely chopped salted roasted almonds
- Filling:
- 1/3 cup confectioner's sugar
- 1 tbsp maraschino cherry juice
- 2 tsp butter softened
- 1 tsp 2% milk
- Toppings:
- 24 maraschino cherries
- 4 oz milk chocolate candy coating melted
Portions: dozen
Units:
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Ingredients
Portions: dozen
Units:
|
Instructions
- 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.
- 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.
- 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.
- 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.
