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Double Chocolate Cherry Thumbprints



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1 1/2 cups 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


  1. 1
    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 minutes.
  2. 2
    Preheat oven to 350ºF.
  3. 3
    Roll dough into 1" balls and place 2" apart on a cookie sheet lined with parchment paper. Press thumb in center of each cookie and place half a cherry in each depression.
  4. 4
    Bake for 15 to 17 minutes. Cool completely.
  5. 5
    Place white chocolate into a microwave-safe bowl and microwave for 30 seconds; stir and continue to microwave in 10 second increments until chocolate is smooth. Drizzle white chocolate across each cookie. Chill 5 minutes to set white chocolate.
  6. 6
    Store in an airtight container at room temperature for up to one week.

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preparation methods
cuisines North & South American
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