Cherry Thumbprint Cookies
Cherry Thumbprint Cookies

Hi, I am Laura. Today, I will show you a way to prepare cherry thumbprint cookies recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Cherry Thumbprint Cookies Recipe

Cherry Thumbprint Cookies is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Cherry Thumbprint Cookies is something that I’ve loved my entire life.

To be with this particular recipe, we have to first prepare a few ingredients. You can cook cherry thumbprint cookies using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Cherry Thumbprint Cookies:

  1. Get SHORTBREAD THUMBPRINT COOKI
  2. Make ready 1 cup unsalted butter, at room temperature
  3. Prepare 2/3 cup granulated sugar
  4. Make ready 1 tsp vanilla extract
  5. Make ready 1/4 tsp almond extract
  6. Take 2 cup plus 2 tablespoons all purpose flour
  7. Take 1/4 tsp salt
  8. Get 1/2 cup cherry preserves or jam
  9. Make ready WHITE CHOCOLATE GLAZE
  10. Get 4 white chocolate, not chips chopped
  11. Make ready DARK CHOCOLATE GLAZE
  12. Make ready 4 semi sweet chocolate, chopped or chips can be used

Instructions to make Cherry Thumbprint Cookies:

  1. Preheat oven to 350. Line baking sheets with parchment paper
  2. Combine flour and salt in a bowl, set aside
  3. In another bowl beat butter and sugar until light and fluffy, add vanilla and almond extract and beat in
  4. Add flour and salt mixture and stir until b L emded
  5. Cover and refigerate until dough is firm, at least 2 hours. Then roll into 1 inch balls, place on prepared pans
  6. Make a indentation with a wooden spoon handle or a thumb,if it cracks just smooth it over , place some cherry jam in each indentation. Keep dough cool. If it warms during batches chill it don’t work with warm sticky dough
  7. Bake for 13 to 15 minutes until slightly golden. Cool in pans 5 minutes then transfer to racks to cool completely before glazing
  8. GLAZE COOKIES
  9. Melt semisweet chocolate, just until smooth. Drizzle over cooled cookies
  10. Melt white chocolate just until smooth, . Drizzle over cookies. Let cookies sit about 30 minutes to set choclate up.

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