There’s nothing like the smell of freshly baked cookies, the scent wafts through the air and even finds teenagers who are burrowing under the covers in their rooms. Now that’s some powerful stuff! The scent of freshly baked goods is one of the bonuses of the holiday season, many times a week I’ll find myself baking up something during the weeks leading up to Christmas. These Cherry Pie Thumbprint Cookies are one of my newest favorites.
The tender shortbread type cookie is light and perfectly sweetened, add on top a small dollop of Cherry Pie Filling and a drizzle of chocolate! Perfection I tell ya! Our entire family enjoyed these, without exception they are a tad fancier than the average cookie that I bake up. But without a doubt, these will be added into my holiday baking rotation. They are fancy enough to impress, but easy enough to whip out in a short amount of time.
- ½ cup butter, softened
- ½ cup margarine, softened
- 2 cups flour
- ¾ cup powdered sugar
- 1 t vanilla extract
- 1 21oz can Lucky Leaf® Cherry Pie Filling
- ½ cup white or milk chocolate chips
- Preheat oven to 325°.
- With electric mixer, mix butter and margarine until fluffy. Add in flour, powdered sugar and vanilla extract just until combined and a soft dough is formed.
- Roll the dough into two-inch balls. Place on greased baking sheet or baking sheet lined with parchment paper.
- Press thumb into center of cookie to make a well. Place cherries into each cookie.
- Bake 12-15 minutes. Allow cookies to cool.
- Melt chocolate according to package directions. Drizzle over cookies. Let chocolate set and serve immediately or store in an airtight container.
Recipe provided by Lucky Leaf®