Chocolate Cherry Walnut Thumbprints Food

CHOCOLATE-COVERED CHERRY THUMBPRINTS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening, brown sugar and salt until light and fluffy. Beat in egg yolk and vanilla. Gradually beat flour into creamed mixture. Refrigerate, covered, until easy to handle, 30 minutes., Preheat oven to 350°. Shape dough into 1-1/4-in. balls. In a shallow bowl, whisk egg white until foamy. Place almonds in a separate shallow bowl. Dip balls in egg white; roll in almonds., Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks., In a small bowl, beat confectioners' sugar, cherry juice, butter and milk until smooth. Fill each cookie with 1/4 tsp. filling; top with 1 cherry. Drizzle with candy coating. Let stand until set.

PINE NUT-CHERRY THUMBPRINTS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Break up the almond paste and put it in a large bowl. Add the confectioners' sugar, lemon zest and salt. Beat with a mixer on medium speed until the mixture looks like fine crumbs, about 1 minute. Increase the mixer speed to medium high and beat in the egg white until very smooth, about 2 minutes. Reduce the mixer speed to low and beat in the flour until just combined.
• Scoop tablespoon-size balls of dough and roll in the pine nuts to coat. Arrange 1 inch apart on the prepared pan. Press a thin wooden spoon handle or chopstick into each ball to make a deep indentation in the center.
• Bake until the cookies are set around the edges but still soft in the center, 22 to 26 minutes. Re-indent the cookies with the back of a small measuring spoon while still warm. Fill with the cherry jam. Let the cookies cool completely on the pans.

CHOCOLATE THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.

JAM THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

CHOCOLATE CHERRY THUMBPRINTS

Steps:

• Beat sugar, margarine, eggs and vanilla until smooth.
• Melt 1 cup chocolate chips and add to margarine mixture. Mix well.
• Cover and chill 1 hour.
• Shape into 1 inch balls.
• Place 2 inches apart on ungreased cookie sheets.
• Press deep centers with your thumb or wooden spoon handle.
• Place a marachino cherry half into each centre.
• Bake 10 to 12 minutes at 350 degrees.
• Cool completely.
• Melt remaining chocolate chips and drizzle over cookies.

CHERRY CHOCOLATE THUMBPRINTS

Steps:

• Mix ingredients together to form dough and chill for one hour. Roll in 3/4 inch balls and bake for 5 minutes on an ungreased cookie sheet at 350*. Remove from oven and indent the center with your finger or the handle of a wooden spoon. Bake an additional 10 minutes.
• Cool and place 1/2 of a maraschino cherry in the center. Drizzle with melted chocolate.
• Variation: I sometimes add a dollop of chocolate or vanilla buttercream frosting under the cherry -- it makes them super yummy!
• Prep time includes chill time.

CHOCOLATE CHERRY THUMBPRINTS

Steps:

• Using an electric mixer, beat together butter and the granulated sugar until well blended.
• Add cocoa powder and beat until combined.
• Add egg and beat until mixed well.
• Add half of the flour and mix just until combined.
• Using a wooden spoon, stir in the remaining flour until well blended (do not use mixer at this point or you will toughen the dough).
• Cover and chill at least 1 hour or until easy to handle.
• Beat cream cheese, powdered sugar, and vanilla until smooth.
• Fold in the chopped cherries; set aside.
• Form chilled cookie dough into 48 balls (1 inch in diameter each).
• Place about 2" apart on ungreased cookie sheets, then gently press each ball with your thumb to make a dent.
• Fill each dent with 1 tsp of the filling, then top each with a cherry half, cut side down.
• Bake in a preheated 375°F for 10-12 minutes or until filling is set.
• Let cool 1 minute on pans, then remove to racks to cool completely.
• These must be stored in the refrigerator, but you may bring them to room temperature to serve; these freeze well.

CHOCOLATE THUMBPRINTS

Steps:

• Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
• Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
• Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.

CHOCOLATE THUMBPRINTS WITH CHERRIES AND WALNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place 1/2 cup chocolate chips and 1 tablespoon shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
• Combine sugar and butter in a large bowl and beat with an electric mixer on medium speed until fluffy. Beat in cooled chocolate mixture. Add egg, milk, and vanilla extract; beat until well combined. Add flour, cocoa powder, baking powder, espresso powder, and salt; beat on low speed until just combined and a dough forms.
• Shape dough into 3 dozen 1-inch balls and roll in chopped walnuts to coat. Place balls 1 inch apart on the prepared baking sheet. Make an indentation in the center of each cookie using your thumb.
• Bake in the preheated oven until the edges are firm, 8 to 10 minutes. Transfer cookies to a wire rack and let cool, about 30 minutes.
• While cookies are cooling, place remaining 3/4 cup chocolate chips and 1 tablespoon shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool slightly.
• Spoon a cherry with some of the sauce into the center of each cooled cookie and drizzle chocolate mixture over the tops. Let stand until chocolate is set.