Maraschino Cherry Thumbprint Cookies Recipes

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 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:

• 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.

Steps:

• Cream together margarine and sugar.
• Add salt, lightly beaten egg yolks, vanilla, and almond extract, and mix thoroughly.
• Gradually add flour and stir until well blended.
• Roll dough into one inch balls.
• Beat egg whites until frothy.
• Dip dough balls into egg whites and roll in chopped nuts.
• Place on cookie sheet about two inches apart and press a deep thrumbprint into each center.
• Bake at 350 degrees 10-12 minutes.
• While cookies are still warm, fill thumbprints with jelly or press a maraschino cherry or Hershey's kiss into the thumbprint.

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.