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Cherry Thumbprint Cookies

These cherry cookies are truly one of a kind. Made with homemade maraschino cherries and a dough lightly flavored with almond, these gem-like cookies are true winners.

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For the cookies, whisk together flour and salt.

Cream butter, granulated sugar, and brown sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes. Add egg yolk, vanilla, and almond extract and beat on low speed until blended.

Add flour mixture to creamed mixture; beat on low speed until combined. Wrap dough in plastic and chill at least 1 hour.

Preheat oven to 350°. Line baking sheets with parchment paper.

Shape dough into 1-inch balls, transfer to prepared baking sheets, spaced 1-inch apart, and indent to make thumbprints.

Bake cookies until edges are set, 12–14 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to a cooling rack; indent again if needed.

For the filling, heat cherry liquid in a small saucepan over medium-high to a boil. Whisk together cornstarch and lemon juice, whisk into boiling cherry liquid, and cook until very thick, 5–6 minutes; cool slightly. Spoon filling into cookie indentations and top each with a maraschino cherry; cool completely.

Since they’re on hand, use a fresh cherry to indent the cookies again once they come out of the oven.

Since they’re on hand, use a fresh cherry to indent the cookies again once they come out of the oven.

Nutritional Facts

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