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Saturday, 3 December 2016

Cherry Thumbprint Cookies with White Chocolate


1 2/3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp  salt
2/3 cup butter, softened
1/2 cup granulated sugar
1 egg
1/2 tsp vanilla
1/2 cup Cherry Pie Filling
2 oz chopped white or semisweet chocolate, melted


Whisk flour, baking powder and salt. Using electric mixer, beat butter with sugar until light and fluffy; beat in egg and vanilla. Stir in flour mixture until combined.

Preheat oven to 350°F. 

Line baking sheets with parchment paper. Roll dough by tablespoonfuls into 1-inch balls; place 2 inches apart on prepared baking sheets. 

Press thumb into middle of each cookie to make indentation.

Bake for about 12 minutes or until light golden; press indentations with wooden spoon handle while still warm. Fill centers evenly with pie filling; bake for about 3 minutes or until filling is lightly glazed. 

Let cool completely on rack; drizzle with white chocolate.
Makes: 36 cookies (3 dozen)

Comments and suggestions are ALWAYS welcome