Chocolate-Covered Cherry Thumbprints
Published: Friday, December 13, 2024
¼ c. butter, softened
¼ c. shortening
¼ c. packed brown sugar
¼ tsp. salt
1 large egg, separated, room temperature
½ tsp. vanilla extract
1 c. all-purpose flour
1 c. finely chopped salted roasted almonds
Filling:
1/3 c. confectioners' sugar
1 Tbsp. maraschino cherry juice
2 tsp. butter, softened
1 tsp. 2% milk
Toppings:
24 maraschino cherries
4 oz. milk chocolate candy coating, melted
Preheat oven to 350°. In a large bowl, cream butter, shortening, brown sugar and salt until light and fluffy, 5-7 minutes. 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 1¼" 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 balls 2" 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 ¼ tsp. filling. Top with 1 cherry and drizzle with candy coating. Let stand until set. —Yield 2 dozen.
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