Cherry Chocolate Thumbprints Recipes

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CHOCOLATE-CHERRY THUMBPRINT COOKIES



Chocolate-Cherry Thumbprint Cookies image

These look so pretty at Christmas on a tea table with other decorated cookies. They taste as good as they look, and they are eaten quickly wherever and whenever I take them. They're also ideal for Valentine's Day, and every other day of the year! -Stephanie Smith, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2-1/2 dozen.

Number Of Ingredients 14

3/4 cup butter, softened
1/2 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
FILLING:
1 cup confectioners' sugar
1/4 cup butter, softened
1 tablespoon maraschino cherry juice
TOPPING:
30 maraschino cherries, patted dry
1/4 cup semisweet chocolate chips
1-1/2 teaspoons shortening

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture., Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 7-9 minutes or until firm. Remove to wire racks to cool completely., For filling, in a small bowl, beat confectioners' sugar, butter and cherry juice. Fill each cookie with 1/2 teaspoon filling. Top each with a cherry. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 84 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE-COVERED CHERRY THUMBPRINTS



Chocolate-Covered Cherry Thumbprints image

When I dig out my best cookie recipes, they remind me of baking when my children were little. These thumbprints with cherries elicit sweet memories. -Deborah Puette, Lilburn, Georgia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 16

1/4 cup butter, softened
1/4 cup shortening
1/4 cup packed brown sugar
1/4 teaspoon salt
1 large egg, room temperature, separated
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

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, shortening, brown sugar and salt until light and fluffy. Beat in egg yolk and vanilla. Gradually beat flour into creamed mixture. Refrigerate, covered, until easy to handle, 30 minutes., 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., Place 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., 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. Drizzle with candy coating. Let stand until set.

Nutrition Facts : Calories 145 calories, Fat 9g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 75mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE THUMBPRINTS



Chocolate Thumbprints image

Named for the way the indentation in the center is made with your thumb, these popular thumbprint cookies are filled with a pool of melted chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 7

12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
4 ounces semisweet chocolate, chopped
1 1/2 teaspoons light corn syrup

Steps:

  • Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
  • Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
  • Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.

CHOCOLATE THUMBPRINTS WITH CHERRIES AND WALNUTS



Chocolate Thumbprints with Cherries and Walnuts image

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

Provided by FOL-14

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h20m

Yield 36

Number Of Ingredients 14

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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 : Calories 118.3 calories, Carbohydrate 15.1 g, Cholesterol 11.4 mg, Fat 6.3 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 33.8 mg, Sugar 7.5 g

CHOCOLATE CHERRY THUMBPRINTS



Chocolate Cherry Thumbprints image

A very pretty holiday cookie - a ring of chocolate with a pink filling and a cherry in the center. Plan ahead -these need an hour of chilling time. I use Ghirardelli brand cocoa powder, which I think makes these extra rich.

Provided by HeatherFeather

Categories     Dessert

Time 1h42m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 10

1 cup unsalted butter
2/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 large egg
1 3/4 cups all-purpose flour
6 ounces neufchatel cheese or 6 ounces cream cheese, at room temperature
3/4 cup sifted powdered sugar
1 teaspoon vanilla extract
3 tablespoons maraschino cherries, drained and finely chopped
24 maraschino cherries, cut into halves, well drained

Steps:

  • Using an electric mixer, beat together butter and the granulated sugar until well blended.
  • Add cocoa powder and beat until combined.
  • Add egg and beat until mixed well.
  • Add half of the flour and mix just until combined.
  • Using a wooden spoon, stir in the remaining flour until well blended (do not use mixer at this point or you will toughen the dough).
  • Cover and chill at least 1 hour or until easy to handle.
  • Beat cream cheese, powdered sugar, and vanilla until smooth.
  • Fold in the chopped cherries; set aside.
  • Form chilled cookie dough into 48 balls (1 inch in diameter each).
  • Place about 2" apart on ungreased cookie sheets, then gently press each ball with your thumb to make a dent.
  • Fill each dent with 1 tsp of the filling, then top each with a cherry half, cut side down.
  • Bake in a preheated 375°F for 10-12 minutes or until filling is set.
  • Let cool 1 minute on pans, then remove to racks to cool completely.
  • These must be stored in the refrigerator, but you may bring them to room temperature to serve; these freeze well.

Nutrition Facts : Calories 84.7, Fat 4.9, SaturatedFat 3, Cholesterol 17.3, Sodium 16.4, Carbohydrate 9.5, Fiber 0.3, Sugar 5.6, Protein 1.1

CHERRY CHOCOLATE THUMBPRINTS



Cherry Chocolate Thumbprints image

These are really good, a great cookie with a cherry center and drizzled with melted chocolate...can it get any better? I suggest using Mercken's melting chocolate for the drizzle, you can usually purchase this at cake decorating stores. MIchael's, Hobby Lobby and Pat Catan craft stores also carry brands of melting chocolate.

Provided by Chef53Kathy

Categories     Dessert

Time 1h30m

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 8

1 cup butter
1/4 teaspoon salt
1 cup powdered sugar
1 teaspoon vanilla extract
1 3/4 cups flour
1 cup finely chopped walnuts
24 maraschino cherries
1/4 lb melting chocolate

Steps:

  • Mix ingredients together to form dough and chill for one hour. Roll in 3/4 inch balls and bake for 5 minutes on an ungreased cookie sheet at 350*. Remove from oven and indent the center with your finger or the handle of a wooden spoon. Bake an additional 10 minutes.
  • Cool and place 1/2 of a maraschino cherry in the center. Drizzle with melted chocolate.
  • Variation: I sometimes add a dollop of chocolate or vanilla buttercream frosting under the cherry -- it makes them super yummy!
  • Prep time includes chill time.

Nutrition Facts : Calories 184.8, Fat 13.4, SaturatedFat 6.7, Cholesterol 20.3, Sodium 80.4, Carbohydrate 16.1, Fiber 1.5, Sugar 7.1, Protein 2.4

CHOCOLATE-CHERRY THUMBPRINTS



Chocolate-Cherry Thumbprints image

As pretty as they are delicious, you add your mark to these chocolate cookies by indenting them with your thumb and placing a cherry on top.

Provided by Allrecipes Member

Time 1h30m

Yield 48

Number Of Ingredients 11

1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
1 ¾ cups old-fashioned oats
1 ½ cups all-purpose flour
¼ cup NESTLE® TOLL HOUSE® Baking Cocoa
1 teaspoon baking powder
¼ teaspoon salt
¾ cup granulated sugar
⅔ cup butter or margarine, softened
2 large eggs large eggs
1 teaspoon vanilla extract
2 (10 ounce) jars maraschino cherries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • MICROWAVE 1 cup morsels in small, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Combine oats, flour, cocoa, baking powder and salt in medium bowl.
  • BEAT sugar, butter, eggs and vanilla extract in large mixer bowl until smooth. Beat in melted chocolate. Stir in oat mixture. Cover; chill dough for 1 hour.
  • SHAPE dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. Press deep centers with thumb. Place maraschino cherry into each center.
  • BAKE in preheated 350 degrees F. oven for 10 to 12 minutes or until set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Melt remaining morsels; drizzle over cookies.

Nutrition Facts : Calories 112.5 calories, Carbohydrate 16.3 g, Cholesterol 14.5 mg, Fat 5.1 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 43.8 mg, Sugar 7.1 g

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