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.
Cherry-Chocolate Thumbprints feature the irresistible flavor combination of cherry and chocolate.
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Total: 2 Hours, 40 Minutes
- 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
- 1. Soak chopped dried cherries in cherry liqueur 1 hour.
- 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.
- 3. Stir together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed until blended.
- 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.
- 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.
- 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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