Chocolate Covered 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 COVERED CHERRY COOKIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Press center of each ball with thumb.
• Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball.
• In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
• Bake in preheated oven for 10 minutes.

SANTA'S CHOCOLATE THUMBPRINT COOKIES

Steps:

• Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.
• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb, make an indentation in center of each cookie.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
• Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes, swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.

CHOCOLATE CHERRY THUMBPRINT COOKIES

Steps:

• 1. Cut butter into pats and beat with electric mixer until creamy, then add sugar.
• 2. While butter is mixing drain cherries and cut each in half.
• 3. Beat sugar and butter till blended then add eggs and vanilla. Beat till smooth.
• 4. Mix in dry ingredients.
• 5. Melt 1 cup chocolate chips in 30 second intervals at half power in a glass bowl in the microwave till smooth and creamy.
• 6. Add melted chocolate to cookie dough and mix well.
• 7. Using a small cookie scoop make evenly sized cookies and place on parchment paper lined cookie sheets.
• 8. Using your thumb make an impression and fill with half a cherry.
• 9. Bake at 350 degrees for 10 minutes and allow to cool on the cookie sheet before transferring to wax paper.
• 10. When cookies cool, melt remaining cup of chocolate chips in the microwave then transfer to a pastry bag and drizzle onto each cookie.