- In bowl beat butter on medium to high speed of electric mixer 30 seconds. Add sugar and salt; beat until combined, scraping bowl. Beat in egg and vanilla. Beat in as much flour as you can; stir in peel and any remaining flour. Cover and chill dough 1 hour or until easy to handle.
- Preheat oven to 375 degrees F. Lightly grease cookie sheets; set aside. Shape dough in1-inch balls; place 1 inch apart on prepared sheets. Press a thumb in center of each ball. Bake 8 to 10 minutes or until edges are lightly browned. If necessary, repress centers with bowl of teaspoon measure. Cool on racks.
- Place cherries in cookie centers. Let stand 2 hours. Makes 40 cookies.
From the Test Kitchen
Store cookies between sheets of waxed paper in airtight container up to 3 days at room temperature. Freeze up to 3 months.
Nutrition facts are given per cookie.
Nutrition Facts (Cherry Thumbprints)
- Per serving:
- 70 kcal cal.,
- 3 g fat
- (2 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 13 mg chol.,
- 34 mg sodium,
- 9 g carb.,
- 0 g fiber,
- 4 g sugar,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet