Cherry-Chocolate Thumbprints feature the irresistible flavor combination of cherry and chocolate.
1 cup chopped dried cherries
4 tablespoons cherry liqueur
1 cup butter, softened
3/4 cup powdered sugar
3/4 cup Dutch process cocoa
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Wax and parchment paper
1/2 cup white chocolate morsels
2 tablespoons heavy cream
How to Make It
Soak chopped dried cherries in cherry liqueur 1 hour.
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.
Stir together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed until blended.
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.
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.
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.
I made these cookies and found the dough to be very dry. I followed my instincts and added 2 Tbsp of melted butter while mixing which helped quite a bit. I read back through other shortbread and chocolate shortbread recipes and found that the flour is 2 cups even in the non-chocolate variety. The chocolate variety adds 3/4 cup of cocoa which is another dry ingredient. I believe that the proportions would be better as 1 and 1/2 cups of flour and 3/4 cup cocoa for the chocolate; I would leave the butter the same, one cup (2 sticks). I will make this again with the changes because it is a great basic recipe and the powdered sugar makes it awesome - the flavor was very good in the finished product, not too sweet at all.
I made these cookies today and they are quite good. However, mine do not look like the photo, although I followed the recipe exactly. Mine are not glossy, but more matte and likewise are fairly dry, like a chocolate shortbread cookie. As I was making them I had to double check because it occurred to me that the recipe does not call for an egg. I quite like shortbread, so I am not disappointed in the outcome. I baked them for 12 minutes, and I re-indented the middles with a synthetic wine cork just after taking them out of the oven, (since the thumbprints sort of popped up during baking). I would make them again.
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