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Cherry Thumbprints
Ingredients
-
2/3
cup butter, softened
-
1/2
cup sugar
-
1/8
teaspoon salt
-
1
egg
-
1
teaspoon vanilla
-
1 2/3
cups all-purpose flour
-
2
teaspoons finely shredded orange peel
-
2/3
cup chopped candied cherries
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
- Storage Store cookies between sheets of waxed paper in airtight container up to 3 days at room temperature. Freeze up to 3 months.
- Note Nutrition facts are given per cookie.
Nutrition Facts
(Cherry Thumbprints)
- Servings Per Recipe 40,
- Calories 70,
- Carbohydrate (gm) 9,
- Fat, total (gm) 3,
- Cholesterol (mg) 13,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 1,
- Sugar, total (gm) 4,
- Vitamin A (IU) 97,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Folate (µg) 12,
- Sodium (mg) 34,
- Potassium (mg) 9,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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