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Double-Cherry Thumbprint Cookies

  • Servings:

    Makes About 36 cookies as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    16 minutes

Ingredients

This recipe, submitted by reader Rachel Swire, won the 2016 Hannaford "fresh" Holiday Cookie Contest.
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 large egg
1 tsp. almond extract
2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup shelled, unsalted pistachios, chopped fine
2/3 cup Nature's Place Dried Cherries, chopped coarse
1/2 cup shredded, sweetened coconut
6 Tbsp. Nature's Place Organic Morello Cherry Preserve
Double-Cherry Thumbprint Cookies

Directions

1. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add egg and almond extract and continue to beat until well incorporated.
2. In a separate bowl, whisk together flour, baking powder, and salt. Slowly add flour mixture to wet ingredients and mix until just combined. Using your hands or a stiff rubber spatula, fold in pistachios, cherries, and coconut. Cover bowl with plastic wrap and refrigerate for 30 minutes.
3. Place racks in upper-middle and lower-middle of oven and heat to 350 degrees. Roll tablespoon-size portions of dough into 1" balls; place about 2" apart on two parchment-lined baking sheets. With a lightly floured thumb or teaspoon, make an indent in the center of each cookie and fill with 1/2 teaspoon cherry preserves. Bake until cookies are golden brown around the edges, 14 to 16 minutes. Let cookies cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
Source: Hannaford Fresh Magazine, November - December 2016

Nutrition

Nutritional Facts
Servings Makes About 36 cookies
Base Nutrients
Calories 120 kcal (6%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (10%)
Saturated Fat 4 g (20%)
Cholesterol 20 mg (6%)
Sodium 20 mg (0%)
Total Carbohydrates 14 g (4%)
Dietary Fiber 1 g (4%)
Protein 2 g (3%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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