Black Forest Thumbprint Cookies |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 60 |
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My creation is special because I have captured the flavors of two classic desserts, Black Forest Cake and Cherries Jubilee in a cookie. The fudgy chocolate cookie is filled with a no-coo cherry mixture. Chopped almonds compliment the amaretto flavor in the filling and the cookie is an eye-catcher and oh-so pretty to serve during the holidays.Barbara Estabrook, Rhinelander, Wisconsin Ingredients:
1 cup butter, softened |
1-1/3 cups sugar |
2 egg yolks |
1/4 cup 2% milk |
1 teaspoon almond extract |
2 cups king arthur unbleached all-purpose flour |
2/3 cup baking cocoa |
1/2 teaspoon salt |
filling: |
1/2 cup dried cherries |
1/2 cup cherry spreadable fruit |
2 teaspoons amaretto |
1 teaspoon grated lemon peel |
2 egg whites, lightly beaten |
1-1/4 cups chopped almonds |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, milk and extract. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
2. In a food processor, combine the cherries, spreadable fruit, Amaretto and lemon peel. Cover and pulse until chopped; set aside. Place egg whites and almonds in separate shallow bowls. Roll dough into 1-in. balls. Coat in egg whites, then roll in almonds.
3. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with cherry mixture. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Store in an airtight container. Yield: 5 dozen.
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