Chocolate-Covered Cherry Thumbprints
When I dig out my best cookie recipes, I'm reminded of baking with my children when they were little. These thumbprints with cherries elicit such sweet memories. –Deborah Puette, Lilburn, Georgia
Ingredients
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1 large egg, separated, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup finely chopped salted roasted almonds
- filling:
- 1/3 cup confectioners' sugar
- 1 tablespoon maraschino cherry juice
- 2 teaspoons butter, softened
- 1 teaspoon 2% milk
- toppings:
- 24 maraschino cherries
- 4 ounces milk chocolate candy coating, melted
Directions
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1Preheat oven to 350°. In a large bowl, cream butter, shortening, brown sugar and salt until light and fluffy, 5-7 minutes. Beat in egg yolk and vanilla. Gradually beat flour into creamed mixture. Refrigerate, covered, until easy to handle, 30 minutes.
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2Preheat oven to 350°. Shape dough into 1-1/4-in. balls. In a shallow bowl, whisk egg white until foamy. Place almonds in a separate shallow bowl. Dip balls in egg white; roll in almonds.
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3Place balls 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks.
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4In a small bowl, beat confectioners' sugar, cherry juice, butter and milk until smooth. Fill each cookie with 1/4 tsp. filling. Top with 1 cherry and drizzle with candy coating. Let stand until set.
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