Description
What makes up these Maraschino Cherry Thumbprint Cookies? A buttery cookie is rolled in pecans, then baked with an indent in the middle.
The filling is icing made from the maraschino cherry juice, powdered sugar and milk. Next, a cherry on top followed by a drizzle of white or dark chocolate.
Ingredients
Cookie Dough:
1/4 cup butter
1/4 cup shortening
1/4 cup brown sugar
1/4 teaspoon salt
1 large egg, separated
1/2 teaspoon vanilla extract
1 cup all purpose flour
1 cup finely chopped pecans
Filling:
1/2 cup powdered sugar
1 Tablespoon cherry juice (from jar of cherries)
2 Tablespoons butter, softened
1 teaspoon milk
Drizzle:
4 to 6 unces white chocolate, dark chocolate or milk chocolate
Instructions
- Line baking sheet with parchment paper.
- In a large mixing bowl, or bowl from tand mixer, cream butter, shortening, brown sugar and salt until light and fluffy. This will take 5 to 7 full minutes and the mixture should be pale and creamy in color.
- Next, beat in the egg yolk (save the egg white for later) and vanilla extract just until well-combined.
- Gradually add the flour to the creamed mixture.
- Refrigerate cookie dough for 30 minutes. It shuld be easy to handle.
- Preheat the oven to 350°F just before the 30 minute chill time is over.
- In a shallow bowl, whisk the egg white until foamy. Place chopped pecans in a separate small shallow bowl.
- Shape the cookie dough into 1 and 1/4-inch balls. Dip the cookie dough balls into the egg white, then immediately roll in pecans. Place cookie dough balls 2-inches apart on prepared baking sheet.
- Make a deep indentation in the centre of each cookie with your clean thumb or a small spoon.
- Bake in 350°F oven for 10 to 12 minutes or until undges are light golden brown. Transfer cookies to wire cooling rack.
- For the filling: In a small bowl, beat powered sugar, cherry juice, butter and milk until smooth. Fill each cookie indentation with 1/4 to 1/2 teaspon of the the cherry filling. Top with a maraschino cherry. (Note: you may need a little more cherry juice to reach the right consistency).
- Melt chocolate in microwave, 30 seconds at a time, stirring periodically. Drizzle melted chocolate on top of the cookies.
- Allow to stand a few hours until the chocolate has set.
Notes
Storage – Cookies can be stored in an airtight container for up to 5 days.
Freeze cookies in an airtight freezer-safe container in single layers for up to two months.
- Prep Time: 15 minutes
- Chill: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
