ins.
For basic shaped cookies, roll out dough until 1
stir until smooth. Fill cooled thumbprint cookies.
o 10 minutes or until cookies are just set.
Press
Cream butter and sugar. Add egg and vanilla. Beat well. Add dry ingredients until combined. Shape into 48 - 1 inch balls. Place on ungreased cookie sheet and make thumbprint in center of each cookie. Place a maraschino cherry into each indentation.
Melt chocolate chips and condensed milk just until soft. Stir in 4 tsp cherry juice and spoon about 1 tsp of frosting on top to cover cherry. Add more cherry juice if frosting needs to be thinned. Bake at 350F for 8-10 minutes.
0-12 minutes.
While cookies are still warm, fill thumbprints
Mix first 6 ingredients and roll dough into small balls (about 3 dozen), then put thumbprint into center of ball.
Put cherry into thumbprint.
Bake at 350\u00b0 for 8 to 10 minutes.
aking sheet.
Cool; fill thumbprint with jelly.
*Ifusing self
aper-lined baking sheet. The cookies should be slightly browned and
Pre-heat oven to 350 degrees in a large bowl beat butter, sugar, eggs and rum extract until light and fluffy.
Add flour cocoa, salt, baking powder and baking soda. Beat well.
Flatten about 1 tablespoon of dough.
Place a cherry in the middle of the dough and mold the dough around it.
Roll in sugar and repeat with remaining dough.
Place cookies 2 inches apart of an un-greased baking sheet.
Bake for 8 minutes and let cool on rack.
For glaze whisk ingredients together and spoon over cookies.
nd pipe into the thumbprint of the cooled cookies. Sprinkle with chopped
n shallow dish.
ASSEMBLE COOKIES Roll dough into 11/2
Mix together butter, cream and brown sugar in pan.
Boil 2 minutes, stirring constantly.
Cool for 15 minutes.
Stir in powdered sugar and vanilla.
Frost Thumbprint cookies with warm frosting and dip in nuts.
Use same ingredients as Thumbprint Cookies except do not make a hole in the center or
fill with the jelly; you will roll in powdered sugar. Let them cool a few minutes, then roll them in your powdered sugar.
Prepare the Cookies: Beat butter, granulated sugar, brown
risco, brown sugar, milk, and cherry extract in large bowl.
Preheat oven to 300 degrees.
Combine all ingredients.
Drop spoonfuls of dough onto greased cookie sheet.
Place thumb print into each ball to make an indent for icing being sure not to go all the way through dough.
Bake 300 degrees for 20-25 minutes.
Let cool.
Place cookies on wax paper and prepare icing. Icing should be a thick paste. If icing is too thin add more confectioners sugar; if too thick add more water.
Fill the indents in each cookie with icing. Icing will harden.
Enjoy!
or 8 to 10 minutes. Cookies will seem under-baked. Leave
pray. Top each cookie with cherry quarter.
4. Bake at
small bowl with the cherry liqueur to soak, the longer
/8 inch thickness. Cut cookies into 2 1/2 inch