Chocolate Thumbprints with Cherries and Walnuts

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Chocolate thumbprint cookie with cherry in the middle, drizzled with chocolate and sprinkled with walnuts.

Submitted by FOL-14
Published on June 19, 2020
Recipe Placeholder Image
Prep Time:
40 mins
Cook Time:
10 mins
Additional Time:
30 mins
Total Time:
1 hr 20 mins
Servings:
36
Yield:
36 cookies
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Ingredients

Original recipe (1X) yields 36 servings

  • 1 ¼ cups semisweet chocolate chips, divided

  • 2 tablespoons shortening, divided

  • ¾ cup white sugar

  • ½ cup unsalted butter, softened

  • 1 egg

  • 1 tablespoon milk

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 tablespoon unsweetened cocoa powder

  • 1 teaspoon baking powder

  • ¼ teaspoon instant espresso powder

  • ¼ teaspoon salt

  • ½ cup finely chopped toasted walnuts

  • ¾ cup cherry pie filling, including 36 cherries

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  2. Place 1/2 cup chocolate chips and 1 tablespoon shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.

  3. Combine sugar and butter in a large bowl and beat with an electric mixer on medium speed until fluffy. Beat in cooled chocolate mixture. Add egg, milk, and vanilla extract; beat until well combined. Add flour, cocoa powder, baking powder, espresso powder, and salt; beat on low speed until just combined and a dough forms.

  4. Shape dough into 3 dozen 1-inch balls and roll in chopped walnuts to coat. Place balls 1 inch apart on the prepared baking sheet. Make an indentation in the center of each cookie using your thumb.

  5. Bake in the preheated oven until the edges are firm, 8 to 10 minutes. Transfer cookies to a wire rack and let cool, about 30 minutes.

  6. While cookies are cooling, place remaining 3/4 cup chocolate chips and 1 tablespoon shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool slightly.

  7. Spoon a cherry with some of the sauce into the center of each cooled cookie and drizzle chocolate mixture over the tops. Let stand until chocolate is set.

Nutrition Facts (per serving)

118 Calories
6g Fat
15g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 118
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 34mg 1%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Total Sugars 8g
Protein 2g 3%
Vitamin C 0mg 0%
Calcium 15mg 1%
Iron 1mg 3%
Potassium 48mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.