Maraschino Cherry Thumbprint Cookies Recipes

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CHOCOLATE-MARASCHINO CHERRY COOKIES



Chocolate-Maraschino Cherry Cookies image

Chocolate and cherries are a classic combination, and this pink-and-brown dessert is easy to prepare with Betty Crocker sugar cookie mix.

Provided by Deborah Harroun

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 12

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup Gold Medal™ all-purpose flour
1/2 cup butter, softened
1 egg
1 teaspoon cherry extract
1/2 teaspoon almond extract
1 tablespoon maraschino cherry juice
1/2 cup maraschino cherries, chopped
1/4 cup miniature semisweet chocolate chips
1/4 cup semisweet chocolate chips
3/4 teaspoon shortening
36 maraschino cherries with stems

Steps:

  • Heat oven to 375°F. In medium bowl, stir together cookie mix, flour, butter, egg, cherry extract, almond extract and cherry juice with spoon until soft dough forms. Stir in chopped cherries and miniature chocolate chips.
  • Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
  • Bake 7 to 9 minutes or until edges are light golden brown. Using end of wooden spoon handle, immediately make indentation in center of each cookie. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
  • In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High in 30-second increments, stirring after each, until chips are softened; stir until smooth. Dip each stemmed cherry in melted chocolate and place in indentation of each cooled cookie.

Nutrition Facts : ServingSize 1 Serving

MARASCHINO CHERRY THUMBPRINT COOKIES



Maraschino Cherry Thumbprint Cookies image

Yellow-colored maraschino cherry thumbprint cookies, with a soft center. Taste has a hint of pineapple upside-down cake.

Provided by LemonMeringuePie

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 30m

Yield 30

Number Of Ingredients 11

baking spray
2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup white sugar
¾ cup softened butter
2 eggs
2 teaspoons milk
1 teaspoon vanilla extract
1 ⅓ cups crushed corn flakes
15 maraschino cherries, halved

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat baking sheets with baking spray.
  • Stir flour, baking powder, and salt together in a bowl. Set aside.
  • Beat sugar and butter together in a large mixing bowl with an electric mixer until light and fluffy. Add eggs; beat well. Stir in milk and vanilla extract. Add flour mixture and mix well.
  • Shape dough into level tablespoon-sized balls. Roll in corn flakes. Place on the prepared baking sheets. Make a shallow indention in the tops of the cookies with your thumb; top each cookie with a halved cherry.
  • Bake in the preheated oven until lightly browned, about 10 minutes.

Nutrition Facts : Calories 113.8 calories, Carbohydrate 16 g, Cholesterol 23.1 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 117.3 mg, Sugar 6.9 g

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.

MARASCHINO CHOCOLATE THUMBPRINT COOKIES



Maraschino Chocolate Thumbprint Cookies image

PERFECT PERFECT for a yummy Christmas cookie and sooo cute too! Got this recipe from Cooksrecipes.com

Provided by greyghost

Categories     Dessert

Time 20m

Yield 2-3 dozen

Number Of Ingredients 11

2 (10 ounce) jars maraschino cherries
1 1/2 cups flour
1/2 cup unsweetened cocoa
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup butter, softened
1 cup sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
2 tablespoons milk

Steps:

  • Drain maraschino cherries, reserving 1 tsp juice.
  • Combine flour, cocoa, salt, and baking powder in large bowl, mix well.
  • Put butter and sugar in medium bowl and beat with mixer on medium for 3-4 minutes or until well blended.
  • Add egg and vanilla, mix well.
  • Add flour mixture, mix well.
  • Put chocolate chips and milk in small saucepan and heat over low heat, stirring constantly until melted.
  • Stir in reserved maraschino cherry juice.
  • Let chocolate cool slightly.
  • Shape dough into 1 inch balls and place on ungreased baking pan.
  • Push centers in with thumb and spoon 1 tsp of chocolate mixture into each thumbprint.
  • Top with a cherry.
  • Bake in 350 degree oven for 10-12 minutes.
  • Remove and cool completely.
  • Store in airtight container.

Nutrition Facts : Calories 2110.7, Fat 78.7, SaturatedFat 47.2, Cholesterol 229.9, Sodium 778.1, Carbohydrate 356.8, Fiber 23.7, Sugar 256.9, Protein 22.2

MARASCHINO CHERRY ALMOND COOKIES



Maraschino Cherry Almond Cookies image

Pretty pink refrigerator cookies, made with chopped maraschino cherries in an almond-flavored dough, have a shiny white frosting of Royal Icing

Provided by Richd250

Categories     Dessert

Time 1h12m

Yield 48 cookies

Number Of Ingredients 11

1 cup unsalted butter, at room temperature
2/3 cup powdered sugar, sifted
1 1/2 teaspoons almond extract
2 eggs, at room temperature
1/8 teaspoon salt
2 cups all-purpose flour
2/3 cup maraschino cherry, chopped drained
2 egg whites
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
3 cups powdered sugar, sifted

Steps:

  • Place the butter in a mixing bowl, and beat with an electric mixer on high speed until smooth and creamy, about 2 minutes. Gradually beat in 2/3 cup of confectioners' sugar, then add almond extract, eggs, and salt, and beat until the mixture is fluffy and well combined, about 3 more minutes. Reduce mixer speed to medium, and gradually beat in flour until the dough is smooth, about 1 minute. Gently stir in the maraschino cherries.
  • Form the dough into 2 logs about 1 inch in diameter, roll each log in plastic wrap or waxed paper, and refrigerate until thoroughly chilled, at least 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper.
  • Cut each dough log into about 25 slices about 1/2-inch thick, and place the cookies on the prepared baking sheets, leaving about 1/2 inch of space between each cookie.
  • Bake in the preheated oven until the cookies are set but not browned, 12 to 14 minutes. Remove to cooling racks to cool to room temperature, about 15 minutes.
  • To make icing, beat egg whites with lemon juice until frothy, about 1 minute, then beat in vanilla extract and confectioners' sugar, a cupful at a time, until the icing is smooth and spreadable. Spread about 1 teaspoon of icing on each cooled cookie, and let the icing harden before stacking.

Nutrition Facts : Calories 92.9, Fat 4.1, SaturatedFat 2.5, Cholesterol 19, Sodium 12, Carbohydrate 13.2, Fiber 0.1, Sugar 9.1, Protein 1

MARASCHINO CHERRY CHOCOLATE COOKIES



Maraschino Cherry Chocolate Cookies image

Chocolate, coconut, and maraschino cherries make a perfect combination in this festive cookie recipe. Enjoy these still warm with a nice big glass of milk.

Provided by ilkaisha

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 20m

Yield 36

Number Of Ingredients 13

1 cup butter-flavored shortening
½ cup white sugar
½ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups rolled oats
1 cup shredded coconut
¾ cup drained, dried, and chopped maraschino cherries
½ cup semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Beat shortening, white sugar, and brown sugar together in a bowl with an electric mixer until creamy and fluffy. Add eggs and vanilla extract; stir until well incorporated.
  • Mix flour, baking powder, baking soda, and salt together in another bowl; add to sugar mixture, blending until an even dough forms. Add oats, coconut, cherries, and chocolate chips until just mixed in.
  • Scoop rounded tablespoons of dough onto the prepared baking sheets.
  • Bake in the preheated oven until the edges are brown, 8 to 10 minutes. Let rest for 5 minutes, then transfer to a wire rack to cool.

Nutrition Facts : Calories 154.6 calories, Carbohydrate 19.6 g, Cholesterol 10.3 mg, Fat 7.9 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 92.2 mg, Sugar 7.9 g

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