Written by adam on Nov 27, 2007
Double Chocolate Cherry Thumbprints
I made these for the office last week, and despite the nature of the ingredients, they were completely devoured. The ladies would say "complain" about getting fat and the amount of sugar and chocolate. I said that the sugar in these cookies should be the least of their worries. The amount of butter is astounding. But as we know, butter is what makes things delicious.
Just eat them in moderation.
Ingredients
- 1 1/2 cups (3 sticks) butter, softened
- 1 cup sugar
- 1 egg
- 1/4 tsp. almond extract
- 4 oz. bittersweet chocolate, melted and cooled
- 2 1/2 cups all-purpose flour
- 2 tsp. cinnamon
- 10 oz. maraschino cherries, cut in half
- 3 oz. white chocolate
In a large bowl, cream butter and sugar together until light and fluffy. Add egg and almond extract; mix well. Add bittersweet chocolate and blend to combine. Add flour and cinnamon; mix until well blended.
Preheat oven to 350 degrees. Form dough into a ball, wrap in plastic and chill for 30 min.
Roll dough into 1-inch balls and place 2 inches apart on a cookie sheet lined with parchment paper. Press thumb in center of each cookie and place half a cherry in each depression.
Bake for 15 to 17 min. Cool completely.
Place white chocolate into a microwave-safe bowl and microwave for 30 sec.; stir and continue to microwave in 10-sec. increments until chocolate is smooth. Drizzle white chocolate across each cookie. chill 5 min. to set white chocolate.
Store in an airtight container at room temperature for up to one week.
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Check out Butter Is Best.com for more butter related recipes and info.
Responses to "Double Chocolate Cherry Thumbprints" ...
These look beautiful, I can't wait to try them. Thanks for sharing with the carnival.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my