Name: Chocolate-Covered Cherry Thumbprints
Prep time: 30 min
Cook time: 30 min
Yield: 2
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate-Covered Cherry Thumbprints

1. 1/4 cup butter, softened -

2. 1/4 cup shortening -

3. 1/4 cup packed brown sugar -

4. 1/4 teaspoon salt -

5. 1 large egg, separated, room temperature -

6. 1/2 teaspoon vanilla extract -

7. 1 cup all-purpose flour -

8. 1 cup finely chopped salted roasted almonds -

9. Filling: -

10. 1/3 cup confectioners' sugar -

11. 1 tablespoon maraschino cherry juice -

12. 2 teaspoons butter, softened -

13. 1 teaspoon 2% milk -

14. TOPPINGS: -

15. 24 maraschino cherries -

16. 4 ounces milk chocolate candy coating, melted -

How to cook deliciously - Chocolate-Covered Cherry Thumbprints

1. Stage

Preheat 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.

2. Stage

Preheat 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.

3. Stage

Place 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.

4. Stage

In 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.