Cherry Thumbprints

The candied cherry centers give these holiday cookies a chewy and colorful flair.

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  • Makes: 40 servings
  • Makes: 40 cookies
  • Prep: 30 mins
  • Bake: 8 mins 375°F
  • Stand: 2 hrs

Cherry Thumbprints

Directions

  1. 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.
  2. 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.
  3. 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.

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Nutrition Facts (Cherry Thumbprints)

  • Per serving:
  • 70 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 13 mg chol. ,
  • 34 mg sodium ,
  • 9 g carb. ,
  • 0 g fiber ,
  • 4 g sugar ,
  • 0 g pro.
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