Cherry-Chocolate Thumbprints

Name: Cherry-Chocolate Thumbprints
Ingredients: 1 cup chopped dried cherries; 4 tablespoons cherry liqueur; 1 cup butter, softened; 3/4 cup powdered sugar; 3/4 cup Dutch process cocoa; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon baking powder; 1/8 teaspoon salt; Wax and parchment paper; 1/2 cup white chocolate morsels; 2 tablespoons heavy cream

12 ingredients

6 steps

Ingredients

1 cup chopped dried cherries
4 tablespoons cherry liqueur
1 cup butter, softened
3/4 cup powdered sugar
3/4 cup Dutch process cocoa
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Wax and parchment paper
1/2 cup white chocolate morsels
2 tablespoons heavy cream

Directions

1

Soak chopped dried cherries in cherry liqueur 1 hour.
2

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until smooth. Stir in cocoa, vanilla, and soaked cherries until blended.
3

Stir together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed until blended.
4

Preheat oven to 350°. Shape dough into 1-inch balls (about 1 Tbsp. per ball), and place 2 inches apart on parchment paper-lined baking sheets. Press thumb or end of a wooden spoon into each ball, forming an indentation.
5

Bake at 350° for 12 to 14 minutes or until edges are golden. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely.
6

Microwave white chocolate morsels and cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals. Spoon 1/2 tsp. chocolate mixture into each indentation. Let stand until white chocolate mixture is firm (about 1 hour). Store in airtight containers.