A shortbread cookie with the perfect touch of cocoa. A fluffy cap of sweet icing. A bright red cherry and a thin drizzle of chocolate. The presentation is festive and eye-catching. Can a thumbprint cookie get any better than this?
The cookies take about an hour from start to finish. I’ll be they’ll disappear in half that time. 😉
Chocolate Cherry Thumbprints
1/2 cup sugar
3/4 cup butter, softened
1 teaspoon vanilla
1 egg yolk
1 1/2 cups flour
1/4 cup unsweetened cocoa
1/4 cup butter, softened
1/2 teaspoon vanilla
1 cup powdered sugar
36 maraschino cherries with stems, drained on paper towels
1/2 cup semisweet chocolate chips
1 teaspoon oil
1. Heat oven to 375 degrees Farenheit. In a large bowl, combine sugar, 3/4 cup butter, vanilla, and egg yolk; beat until light and fluffy.
2. Lightly spoon flour into measuring cup; level off. Add flour and cocoa; beat until well mixed. Shape into 1-inch balls; place 1 inch apart on ungreased cookie sheets. With index finger, make indentation in center of each cookie.
3. Bake at 375 degrees Farenheit for 7 to 9 minutes or until set. Immediately remove from cookie sheets; place on wire racks. Cool 10 minutes or until completely cool.
4. Meanwhile, in medium bowl, combine all filling ingredients. Beat until smooth.
5 Spoon about 1/2 teaspoon filling into each cooled cookie. Press cherry into filling.
6. In small saucepan, combine chocolate chips and oil. Microwave, 10 minutes at a time and stirring after each, until melted and smooth. Spoon or drizzle melted chocolate over cherry on each cookie. Let stand until chocolate is set.
Makes 3 dozen cookies.