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Ingredients
| unsalted butter: 2/3 cup |
| granulated sugar: 1/2 cup |
| vanilla extract: 1 tsp |
| eggs: 1 |
| all-purpose flour (unsifted): 1 cup |
| orange peel: 2 tsp |
| sweet cherries: 2/3 cup |
Cherry thumbprints
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
40 serving(s)
Tags
1. In bowl beat butter on medium to high speed of electric mixer 30 seconds. Add
sugar and salt; beat until combined, scraping bowl. Beat in egg and vanilla.
Beat in as much flour as you can; stir in peel and any remaining flour. Cover and
chill dough 1 hour or until easy to handle.
2. Preheat oven to 375 degrees F. Lightly grease cookie sheets; set aside. Shape dough in1-inch balls; place 1 inch apart on prepared sheets. Press a thumb in center of each ball. Bake 8 to 10 minutes or until edges are lightly browned. If necessary, repress centers with bowl of teaspoon measure. Cool on racks.
3. Place cherries in cookie centers. Let stand 2 hours. Makes 40 cookies.
4. Store cookies between sheets of waxed paper in airtight container up to 3 days at room temperature. Freeze up to 3 months.
Note: Nutrition facts are given per cookie.