Chocolate Cherry Thumbprints Recipes

CHOCOLATE-COVERED CHERRY THUMBPRINTS

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.

CHOCOLATE-CHERRY THUMBPRINT COOKIES

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.

CHOCOLATE CHERRY THUMBPRINTS

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.

NO-BAKE CHERRY THUMBPRINTS

Steps:

• 1. In a food processor, pulse the dates, almonds, cocoa powder, salt, and 2 tablespoons water until smooth. Add the cereal and pulse until just incorporated.
• 2. Form the mixture in ½-inch (teaspoonful) balls and transfer to a wax paper-lined cookie sheet, spacing ½ inch apart. Gently press a cherry into each ball. Refrigerate until firm.
• Tip: The thumbprints can be refrigerated in an airtight container for up to 2 weeks.

CHERRY CHOCOLATE THUMBPRINTS

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.

CHOCOLATE THUMBPRINTS WITH CHERRIES AND WALNUTS

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.

CHOCOLATE-CHERRY THUMBPRINTS

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.