Maraschino cherries shine brightly in thecenter of these festive chocolate thumbprints coated with lovelycontrasting drizzles of white chocolate.
Recipe: Double ChocolateCherry Thumbprints
1 1/2 cups (3 sticks) butter, softened
In a large bowl, cream butter and sugartogether until light and fluffy. Add egg and almond extract;mix well. Add bittersweet chocolate and blend to combine. Addflour and cinnamon; mix until well blended. Form dough into aball, wrap in plastic and chill for 30 minutes.
Preheat oven to 350ºF (175ºC).
Roll dough into 1-inch balls and place2 inches apart on a cookie sheet lined with parchment paper.Press thumb in center of each cookie and place half a cherryin each depression.
Bake for 15 to 17 minutes. Cool completely.
Place white chocolate into a microwave-safebowl and microwave for 30 seconds; stir and continue to microwavein 10-second increments until chocolate is smooth. Drizzle whitechocolate across each cookie. chill 5 minutes to set white chocolate.
Store in an airtight container at roomtemperature for up to one week.
1 cup granulated sugar
1 large egg
1/4 teaspoon almond extract
4 ounces bittersweet chocolate, melted and cooled
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
10 ounces maraschino cherries, cut in half
3 ounces white chocolate
Makes 6 dozen cookies.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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