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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Black Forest Thumbprint Cookies Recipe

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This recipe for Black Forest Thumbprint Cookies is from The McCarthy Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup (250ml) Butter (unsalted), Softened
2/3 Cup (150ml) Instant Dissolving Sugar
1 Tsp. (5ml) Vanilla Extract
1 3/4 Cups (425ml) All Purpose Flour
1/2 Cup (125ml) Unsweetened Cocoa Powder
1/2 Tsp. (2ml) Salt
1/2 Cup (125ml) Cherry Jam or Pie Filling
1 Tbsp. (15ml) Kirsch or Cherry Liqueur (optional)
Real Whipped Cream (Garnish)
Dark Chocolate Shavings (Garnish)
Directions:
Directions:
1 - Using electric mixer, beat butter with sugar and vanilla until fluffy. Stir flour with cocoa and salt in a seperate bowl.
2 - Beat flour mixture into butter mixture until just combined. Roll 1 Tbsp. (15ml) portions into balls
3 - Arrange balls 2" (5cm) apart on parchment paper-lined baking sheets
4 - Use end of large wooden spoon to create indent in each ball; chill for 30 minutes
5 - Preheat oven to 325ºF
6 - Bake in batches for 20 minutes or until set. Remove from oven and immediately reinforce indents if needed. Cool completely on rack
7 - Stir cherry jam with kirsch (if using). Fill indent with an equal portion of the cherry mixture. Just before serving, garnish with whipped cream and chocolate shavings

 

 

 

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