DOUBLE CHERRY THUMBPRINT COOKIES

 

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Ingredients

  • 1 1/2 cups (3 sticks) butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 tsp. almond extract
  • 4 oz. bittersweet chocolate, melted and cooled
  • 2 1/2 cups all-purpose flour
  • 2 tsp. cinnamon
  • 10 oz. maraschino cherries, cut in half
  • 3 oz. white chocolate

Directions

  • In a large bowl, cream butter and sugar together until light and fluffy.
  • Add egg and almond extract; mix well.
  • Add bittersweet chocolate and blend to combine. Add flour and cinnamon; mix until well blended. Form dough into a ball, wrap in plastic and chill for 30 minutes.
  • Preheat oven to 350ºF.
  • Roll dough into 1-inch balls and place 2 inches apart on a cookie sheet lined with parchment paper.
  • Press thumb in center of each cookie and place half a cherry in each depression.
  • Bake for 15 to 17 minutes. Cool completely.
  • Place white chocolate into a microwave-safe bowl and microwave for 30 seconds; stir and continue to microwave in 10-second increments until chocolate is smooth.
  • Drizzle white chocolate across each cookie. chill 5 minutes to set white chocolate.
  • Store in an airtight container at room temperature for up to one week

Notes

Categories: Cookies  Dessert 
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