These thumbprint cookies feature the irresistible flavor combination of cherry and chocolate. Kids can help by pressing their thumbs into each ball of dough before baking.

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Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary

total:
2 hrs 40 mins
hands-on:
30 mins
Yield:
Makes 4 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak chopped dried cherries in cherry liqueur 1 hour.

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  • 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.

  • Stir together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed until blended.

  • 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.

  • 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.

  • 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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