Hello, Baking Friends!
I was so productive this Saturday morning. I woke up early, around 7:00AM. I lay around in bed watching an episode of MOM until 7:30 and then I made the strongest pot of coffee I could brew up to start my day!
I wanted to make something yummy but with a twist. I love Maraschino cherries because I’m allergic to regular cherries so I sometimes like to pretend the Maraschino is the real thing. LOL Anyway, over the holidays Cherry Thumbprints went into my Christmas cookie boxes, and they were delicious!
Anyway, I was in the mood for cherries and cookies, so here it is! My Cherry Thumbprint Cookie recipe, drizzled with Milk Chocolate. (What’s not to love?!)
1 Cup Butter (2 sticks)
1/2 Cup Sugar
1 tsp Canola Oil
2 Tbsp Water
1 tsp Baking Powder
1 tsp Vanilla
2 1/4 Cup All Purpose Flour
1-2 tsp Melted Milk Chocolate
11 Maraschino Cherries, halved
- Cut the Maraschino cherries in half, set aside.
- Make sure your butter is soft. (Room temp, not melted) Cream butter and sugar until fluffy.
- In a separate, smaller bowl combine the oil, water, and baking powder. Add to the butter mixture.
- Stir in vanilla, then add flour.
- Scoop the cookie dough out by the 1/2 Tbsp and roll the dough into balls. Lay onto a prepped baking pan, lined with parchment paper. Lightly press the back of your spoon into the dough to make the thumbprint.
- Place one cherry half in the center of each cookie. Bake at 350°F for 12 minutes.
- Once the cookies have baked and cooled, drizzle the tops of the cookies with some melted chocolate.
And there you have it! Simple, and delicious. Until next time, Happy Baking!