Chocolate Cherry Thumbprint Cookies Recipes

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.

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.

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.

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.

Steps:

• Cream butter, 2/3 cup of sugar, egg yolk, milk and vanilla in a small bowl.
• In another bowl combine flour, cocoa, and salt and blend them into a cream mixture.
• Chill dough about 1 hour or until firm enough to handle.
• Roll the dough into 1 inch balls.
• Combine the chopped nuts and 2 tbsp of sugar in a small bowl.
• Dip the balls in egg white then the nut mixture.
• Place them on a lightly greased cookie sheet.
• Press thumbprint gently in the center of each cookie.
• Bake at 350 degrees for 10 to 12 minutes.
• As soon as cookies come out of the oven place about 1/4 tsp of the vanilla filling in the print.
• Gently place a halved cherry or chocolate kiss in the print.
• Remove the cookies from the sheet and cool.