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Source: Holiday Recipe Collection

Double Chocolate Cherry Thumbprints
Chocolate and cherries--what a combination. These cookies are perfect for a cookie swap!
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Serves: 72 cookies
Prep Time: (Chill 30 mins.) prep 25 minutes
Cook Time: 15-17 minutes
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1 1/2 cups (3 sticks) butter, softened
1 cup sugar
1 egg
1/4 tsp. almond extract
4 oz. bittersweet chocolate, melted and cooled
2 1/2 cups all-purpose flour
2 tsp. cinnamon
10 oz. maraschino cherries, cut in half
3 oz. white chocolate




In a large bowl, cream butter and sugar together until light and fluffy. Add egg and almond extract; mix well.


Add bittersweet chocolate and blend to combine. Add flour and cinnamon; mix until well blended.


 Form dough into a ball, wrap in plastic and chill for 30 min.


Preheat oven to 350ºF.


Roll dough into 1-inch balls and place 2 inches apart on a cookie sheet lined with parchment paper. Press thumb in center of each cookie and place half a cherry in each depression.


Bake for 15 to 17 min. Cool completely.


Place white chocolate into a microwave-safe bowl and microwave for 30 sec.; stir and continue to microwave in 10-sec. increments until chocolate is smooth. Drizzle white chocolate across each cookie. Chill 5 min. to set white chocolate.


Store in an airtight container at room temperature for up to one week.








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