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| | Cherry Thumbprint Cookies
1 1/2 cups of all-purpose flour
1/4 cup of sugar
1/2 cup of butter, softened
1 egg
1 teaspoon of vanilla
1/4 teaspoon of salt
1/4 cup of finely chopped nuts
1 teaspoon of grated lemon peel
powdered sugar
Cherry Filling
Cherry Filling ingredients:
1 can (16 or 17 ounces) pitted dark sweet cherries, drained; 1/3 cup of juice reserved
2 teaspoons of cornstarch
dash of salt
To make Cherry Filling:
In a saucepan, combine reserved cherry juice and cornstarch. Add salt. Cook over medium heat, stirring
constantly until thickened and clear. Stir in the cherries. Let stand and cool.
To make cookies:
In a large mixing bowl, combine sugar, flour, butter, egg, vanilla, and salt; blend well. Stir in nuts and lemon peel. Gently shape dough into 1-inch balls. Place on an ungreased baking sheet. Press thumb deeply into center of each ball. Bake in a preheated 350ºF. oven for 10 minutes or until cookies are set. Remove from baking sheet to a wire rack to cool. Roll cookies in powdered sugar. Spoon Cherry Filling into the depression of each cookie. For best results, fill cookies on the day they are to be served. Makes about 3 1/2 dozen cookies. |
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