Chocolatecherrythumbprints Recipes

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°. 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 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
• Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
• Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.
• In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.

Steps:

• Beat sugar, margarine, eggs and vanilla until smooth.
• Melt 1 cup chocolate chips and add to margarine mixture. Mix well.
• Cover and chill 1 hour.
• Shape into 1 inch balls.
• Place 2 inches apart on ungreased cookie sheets.
• Press deep centers with your thumb or wooden spoon handle.
• Place a marachino cherry half into each centre.
• Bake 10 to 12 minutes at 350 degrees.
• Cool completely.
• Melt remaining chocolate chips and drizzle over cookies.