Cherry Chocolate Thumbprint Cookies
Maraschino cherry shortbread thumbprint cookies rolled in sugar and filled with chocolate ganache.
Equipment
Ingredients
- 1 cup salted butter softened to room temperature
- 1 cup powdered sugar
- ½ tsp almond extract
- 2 tsp maraschino cherry juice
- 2 ¼ cups all purpose flour
- ½ tsp salt
- ½ cup finely chopped maraschino cherries well drained
- ½ cup granulated sugar for rolling
Chocolate Ganache:
- ½ cup cream
- 1 cup finely chopped bittersweet chocolate
Instructions
- Beat butter and powdered sugar in a large mixing bowl till creamy. Add the almond extract and cherry juice; beat till well combined.
- Stir in the flour and salt, then gently stir in the chopped cherries.
- Shape into 1" balls and roll in sugar. Place about an inch apart on silpat lined or lightly greased cookie sheets. Make an indentation in the middle of each cookie with the back of a round teaspoon or your thumb.
- Bake at 350° for about 8-10 minutes. If needed, use the back of the spoon to reform the indentation.
- While cookies are baking, prepare ganache. In a small saucepan, heat cream over medium heat till just barely boiling. Don't let it scorch!
- Remove from heat and add the chocolate. Let it sit for about 5 minutes, then stir till smooth. Let cool for 15-20 minutes before using.
- Let the cookies cool for a few minutes, then fill with about a teaspoon of chocolate ganache. Let them cool completely before serving.
Notes
I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips for the ganache, but you can use semi sweet instead.
Nutrition
Serving: 1gCalories: 143kcalCarbohydrates: 16gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 75mgPotassium: 42mgFiber: 1gSugar: 10gVitamin A: 210IUVitamin C: 0.02mgCalcium: 10mgIron: 1mg
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