Recipes and Cooking Chocolate-Cherry-Walnut Thumbprints 3.9 (11) Add your rating & review Indulge in rich and gooey cherry atop a crunchy, chocolaty cookie! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 40 mins Bake Time: 8 mins Total Time: 48 mins Servings: 36 Yield: 36 to 40 cookies Ingredients 1 ¼ cup semisweet chocolate pieces 2 tablespoon shortening ½ cup unsalted butter, softened ¾ cup sugar 1 egg 1 tablespoon milk 1 teaspoon vanilla 2 cup all-purpose flour 1 tablespoon unsweetened cocoa powder 1 teaspoon baking powder ¼ teaspoon salt ¼ teaspoon instant espresso coffee powder ½ cup finely chopped toasted walnuts ¾ cup cherry pie filling (with 36 to 40 cherries) Directions Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside. In a small saucepan, combine 1/2 cup of the chocolate pieces and 1 tablespoon of the shortening. Cook and stir over low heat until chocolate is melted. Set aside to cool. In a large bowl, beat butter and sugar with an electric mixer on medium speed until fluffy. Beat in cooled chocolate mixture. Add egg, milk, and vanilla. Beat until combined. Add the flour, cocoa powder, baking powder, salt, and espresso powder. Beat on low speed until just combined. Shape dough into 1-inch balls. Roll the balls in chopped walnuts. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie. Bake in the preheated oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; let cool. Spoon a cherry with some of the sauce into cookie centers. In the same small saucepan, heat and stir remaining chocolate pieces and shortening over low heat until chocolate melts and mixture is smooth. Cool slightly. Drizzle chocolate mixture over tops of cookies. Let stand until chocolate is set. Makes 36 to 40 cookies. Rate it Print