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Cherry Thumbprint Cookies

Cherry Thumbprint Cookies

  • 2 jars (10 oz. each) maraschino cherries
  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1-1/2 tsp. vanilla
  • 1-1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp. salt
  • 1/2 tsp baking powder
  • 1/2 cup semi-sweet chocolate chips
  • 2 T. milk

Preparation -
Drain the cherries, reserving 1 teaspoon of the juice. In a medium bowl beat the butter and sugar together until very well blended. Mix in the egg and vanilla. In a separate bowl, mix the flour, cocoa, salt and baking powder together; add this to the butter mixture and beat until well-blended; set aside. Place the chocolate chips and milk in a small saucepan. Heat to low and cook, stirring constantly, just until the chocolate is completely melted. Stir in the 1 teaspoon reserved cherry juice. Set the mixture aside and allow to cool slightly. Meanwhile, shape the dough mixture into 1" round balls. Place the dough balls on ungreased cookie sheets. Press the centers with your thumb to make an indentation in each one. Spoon 1 teaspoon of the melted chocolate mixture into each indentation. Top each one with a maraschino cherry. Bake at 350º for 10 to 12 minutes. Remove from the cookie sheets and place on wire racks to cool.

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