After baking, these buttery thumbprint cookies are filled with cherry liqueur icing and sprinkled with finely chopped maraschino cherries. The result is a delicious, bite-sized treat that is as attractive as it is delicious. They make a great addition to holiday cookie trays. —Colleen Delawder, Herndon, Virginia
Special Cherry Thumbprint Cookies
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup sugar
- 4 teaspoons cherry liqueur
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- FILLING:
- 1 jar (10 ounces) maraschino cherries, drained
- 1-1/4 cups confectioners' sugar
- 2 tablespoons half-and-half cream
- 2 tablespoons cherry liqueur
Directions
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in liqueur, vanilla and salt. Gradually beat flour into creamed mixture. Cover and refrigerate at least 1 hour or until easy to handle.
- Preheat oven to 350. Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the back of a rounded teaspoon measure or the end of a wooden spoon handle. Bake until edges are lightly browned, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
- For filling, finely chop cherries and let stand on paper towels 5 minutes to drain. In a small bowl, whisk confectioners' sugar, cream and liqueur. Spoon filling into cookies. Sprinkle filling with cherries. Let stand until filling is set, 1-1-1/2 hours.
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