Cherry-Chocolate Thumbprints
Photo: Iain Bagwell; Styling: Heather Chadduck
Cherry-Chocolate Thumbprints feature the irresistible flavor combination of cherry and chocolate.
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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runinbehind's Review
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.
pharmgirlCRA's Review