This is the second year I have participated in the Food Blogger’s Cookie Swap where you send a dozen cookies to 3 different food bloggers. This was the recipe I sent this year. I love anything with cherries and these cookies will now be made each Christmas season at our house. You can experiment with different toppings, such as using chocolate kisses or m&m’, but I love to fill the thumbprint with white chocolate frosting.
1 cup powdered sugar
1 cup (2 sticks) softened butter,
1/2 teas salt
1 tables maraschino cherry juice, (I use a little more)
1/2 teas almond extract
2 1/4 cups flour
1/2 cup chopped maraschino cherries (I dry them on a paper towel to absorb some of the juice first)
In a medium size bowl, blend together the sugar, butter, salt, cherry liquid and almond extract. Beat for 3 min until the butter is fluffy.
Add flour to mixture until just mixed well. DO not over mix the flour.
Add chopped cherries and blend in well with wooden spoon. Refrigerate for at least 2 hours or over night in covered bowl.
Preheat oven to 350 and remove dough from fridge. All the dough to sit for 30 min. Line two cookie sheets with parchment paper and scoop out dough with a scoop or teaspoon. You will have between 24 and 30 cookies.
Roll dough in a ball and place about 2″ apart on cookie sheet. Using Thumbie or your thumb, make an indention in the center or each ball. Bake for about 9-10 min or until edges are slightly golden brown. Remove and allow to cool on racks. While cookies are cooling, make the frosting.
6 oz white chocolate chips
2 cups powdered sugar
5 oz softened butter
1 teas almond extract
3 tables heavy cream or milk ( do not add all at once, but 1 tables at a time) Remember you are going to be adding the cherry juice also, so you want to leave “room” for adding the juice, so frosting won’t be too runny.
Enough cherry juice from maraschino cherries to get frosting to consistency that you can use in a frosting press, or bag with star tip.
Melt the white chocolate chips with 1 oz of the butter in microwave. On 50% power. Stir until all chips are melted and add to the powdered sugar, rest of the butter, milk (or cream) and cherry juice and extract. Beat until frosting is consistency of placing in
pastry bag and using star tip, press about 1/2 teas frosting in center indention of each cookie.