Buried Cherry Cookies

A delicious variation of the thumbprint cookie, these almond-flavored cookies are rolled into balls and given a thumbprint dent which is filled with a maraschino cherry. A dollop of chocolate frosting covers the cherry for a surprise delight.

• Preparation Time: 20 mins
• Cooking Time: 12 mins
• Total Time: 32 mins
• Calories: 151 Calories

Ingredients

• ½ cup butter, softened
• 2 cups all-purpose flour
• 1 cup white sugar
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• 1 (10 ounce) jar maraschino cherries
• 1 teaspoon almond extract
• 1 large egg
• ¼ cup sweetened condensed milk
• 3 (1 ounce) squares bittersweet chocolate, chopped

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C).

Step 2

Drain the cherries and reserve about 2 tablespoons of the juice. Cut the cherries in half if large, and set aside.

Step 3

Beat the softened butter, sugar, baking powder, and salt with an electric mixer until thoroughly creamed and fluffy, about 1 minute. Beat in the egg and almond extract, then add the flour gradually, and beat just until blended. Pinch off pieces of dough, roll into 1-inch balls, place the balls on an ungreased baking sheet, and press your thumb in the center of each cookie to make a dent. Place a cherry or cherry half in the indentation of each cookie.

Step 4

In a small saucepan over low heat, melt the chocolate with the condensed milk, and stir until smooth. Add 1 to 2 tablespoons of reserved cherry juice to the mixture, or as needed, to thin the frosting; frosting will be thick. Spoon about 1/2 teaspoon of frosting over each cherry, covering the cherry completely.

Step 5

Bake the cookies in the preheated oven until firm and slightly browned, about 12 minutes. Let cool on the baking sheet for about 1 minute before removing, then move to a wire rack to finish cooling.