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.
FOR THE COOKIES, WHISK:
FOR THE FILLING, HEAT:
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.
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 19mg 6%
Sodium 28mg 1%
Carbs 37g 12%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.