Cherry-Chocolate Thumbprints

2 Reviews
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Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
30 Mins
Total Time
2 Hours 40 Mins
Yield
Makes 4 dozen
By Cynthia Groseclose
December 2012
RECIPE BY Southern Living

Cherry-Chocolate Thumbprints feature the irresistible flavor combination of cherry and chocolate.

Ingredients

  • 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

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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Ratings & Reviews

pharmgirlCRA's Review

runinbehind
January 06, 2013
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.

runinbehind's Review

pharmgirlCRA
December 16, 2012
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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