Double Cherry Thumbprint Cookies
  • 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
  1. In a large bowl, cream butter and sugar together until light and fluffy.
  2. Add egg and almond extract; mix well.
  3. 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.
  4. Preheat oven to 350ºF.
  5. Roll dough into 1-inch balls and place 2 inches apart on a cookie sheet lined with parchment paper.
  6. Press thumb in center of each cookie and place half a cherry in each depression.
  7. Bake for 15 to 17 minutes. Cool completely.
  8. 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.
  9. Drizzle white chocolate across each cookie. chill 5 minutes to set white chocolate.
  10. Store in an airtight container at room temperature for up to one week