Chocolatecherrythumbprints 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 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.

Steps:

• Preheat oven to 350°F.
• Line 2 baking sheets with parchment paper.
• In a bowl of an electric mixture fitted with the paddle attachment, beat together 1 cup butter, the confectioners' sugar, salt and vanilla on medium speed until smooth, about 2 minutes. Beat in flour, beginning at low speed and increasing to medium speed until combined.
• Form balls using 2 teaspoons of dough for each; place balls 1 inch apart on prepared cookie sheets. Baking 10 minutes, remove from oven, and press thumb into cookies to make deep, wide indentations. Rotate pan and return to oven; bake until light brown on the edges., 7 to 9 minutes more. If the indentations begin to loose definition, remove cookies from oven and press again. Transfer to wire rack and cool completely.
• Combine chocolate, the remaining 6 TBSP of butter and the corn syrup in a small heatproof bowl set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool a bit until slightly thickened. Fill thumbprints with the chocolate mixture. and set aside to firm up. Cookies can be stored in single layers in airtight containers at room temperature for 3 days.

Steps:

• Beat butter, sugar, egg yolk, and vanilla in medium bowl until light and fluffy. In another bowl, stir flour, cocoa and salt. Add to butter mixture gradually until blended. Refrigerate dough until firm (about 1 hour).
• Heat oven to 350. Lightly grease cookie sheet. Shape dough into 1 inch balls. Beat egg white slightly with fork. Dip each ball into egg white then roll in nuts (I've also done without the egg/nut mixture due to family preference). Place on cookie sheet. Press thumb gently in center of each cookie.
• Bake 10-12 minutes or until set. While cooking, prepare filling by combining powdered sugar, 1 T. butter, 2 t. milk, and 1/4 t. vanilla until smooth. Remove wrappers from candies. Remove cookies from cookie sheet to wire rack; cool 5 minutes. Spoon about 1/4 t. filling into each thumbprint. Gently press an unwrapped candy in center of each cookie. Cool completely.

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.