After baking, these buttery thumbprint cookies are filled with cherry liqueur icing and sprinkled with finely chopped maraschino cherries. The result is a delicious, bite-sized treat that is as attractive as it is delicious. They make a great addition to holiday cookie trays. —Colleen Delawder, Herndon, Virginia
Special Cherry Thumbprint Cookies Recipe photo by Taste of Home
Special Cherry Thumbprint Cookies
Special Cherry Thumbprint Cookies Recipe photo by Taste of Home
Special Cherry Thumbprint Cookies
Prep Time
30 min
Cook Time
10 min
Yield
5 dozen
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup sugar
- 4 teaspoons cherry liqueur
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- FILLING:
- 1 jar (10 ounces) maraschino cherries, drained
- 1-1/4 cups confectioners' sugar
- 2 tablespoons half-and-half cream
- 2 tablespoons cherry liqueur
Directions
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in liqueur, vanilla and salt. Gradually beat flour into creamed mixture. Cover and refrigerate at least 1 hour or until easy to handle.
- Preheat oven to 350. Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the back of a rounded teaspoon measure or the end of a wooden spoon handle. Bake until edges are lightly browned, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
- For filling, finely chop cherries and let stand on paper towels 5 minutes to drain. In a small bowl, whisk confectioners' sugar, cream and liqueur. Spoon filling into cookies. Sprinkle filling with cherries. Let stand until filling is set, 1-1-1/2 hours.
Nutrition Facts
1 cookie: 70 calories, 3g fat (2g saturated fat), 8mg cholesterol, 11mg sodium, 10g carbohydrate (7g sugars, 0 fiber), 0 protein.