More Great Recipes: Cookies | Dessert

Double Cherry Thumbprint Cookies


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Member since 2006

Serves | Prep Time | Cook Time

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


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


Pairs Well With


Notes

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