Cherry Thumbprint Cookies

in Guest Recipe Book

Average Rating:  (total ratings: 3) [Read reviews] [Post a review]

Servings: About 3 dozen

Comments: These rich chocolate cookies are pretty as well as delicious, and would be very nice to serve at a tea or brunch.

Ingredients: 2 (10-ounce) jars maraschino cherries 1/2 cupted unsal butter or margarine, softened 1 cup granulated sugar 1 large egg 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 cup semisweet chocolate chips 2 tablespoons milk

Instructions: Drain maraschino cherries, reserving 1 teaspoon juice. Put butter and sugar in medium bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well blended. Add egg and vanilla; mix well. Combine flour, cocoa, salt and baking powder; add flour mixture to butter mixture. Beat until well mixed. Put chocolate chips and milk in a small saucepan. Heat, stirring constantly, over low heat until chocolate melts. Stir in reserved maraschino cherry juice. Let cool slightly. Shape dough into 1-inch balls. Place on an ungreased baking pan. Push in center with your thumb; spoon 1 teaspoon chocolate mixture into each thumbprint and top with a cherry. Bake in a preheated 350 degree F/180 degree C oven 10 to 12 minutes, or until cookies are firm. Remove to wire racks. Let cool completely. Store in an airtight container. Makes about 3 dozen cookies.

Source: DianasDesserts.com

Date: Aug. 4, 2002

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