Hands-on Time
30 Mins
Total Time
2 Hours 40 Mins
Yield
Makes 4 dozen
Photo: Iain Bagwell; Styling: Heather Chadduck

How to Make It

Step 1

Soak chopped dried cherries in cherry liqueur 1 hour.

Step 2

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until smooth. Stir in cocoa, vanilla, and soaked cherries until blended.

Step 3

Stir together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed until blended.

Step 4

Preheat oven to 350°. Shape dough into 1-inch balls (about 1 Tbsp. per ball), and place 2 inches apart on parchment paper-lined baking sheets. Press thumb or end of a wooden spoon into each ball, forming an indentation.

Step 5

Bake at 350° for 12 to 14 minutes or until edges are golden. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely.

Step 6

Microwave white chocolate morsels and cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals. Spoon 1/2 tsp. chocolate mixture into each indentation. Let stand until white chocolate mixture is firm (about 1 hour). Store in airtight containers.

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