Tuesday, April 14, 2015

CHOCOLATE CHERRY THUMBPRINTS

1 cup butter, softened
2 cups granulated sugar
2 eggs
2 tsp vanilla extract
3 cups flour
1 cup cocoa
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 can (21-oz) cherry pie filling
1/2 cup chocolate chips

Preheat oven to 350 degrees.

Cream butter and sugar until light and fluffy; mix in eggs, one at a time. Add the vanilla and mix until combined.

In a separate bowl, combine the flour, cocoa, salt, baking soda and baking powder; add to the egg mixture. Mix until combined.

Roll dough into 2-inch balls and place on greased baking sheets or baking sheets lined with parchment paper. Press thumb into the center of each cookie ball to make a well. Place cherry pie filling into each cookie well.

Bake at 350 degrees for 12 minutes. Remove from oven and allow to cool slightly then remove to wire racks to cool completely.

Melt the chocolate chips in the microwave and drizzle over the tops of the cookies. Let chocolate set before serving.

Cookies may be stored in an airtight container after the chocolate drizzle sets.

Yield: 3 dozen cookies

Note: File photo

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