Skip to main content


Double-Cherry Thumbprint Cookies
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
+ Add to Shopping List
Double-Cherry Thumbprint Cookies

Double-Cherry Thumbprint Cookies

Double-Cherry Thumbprint Cookies
  • Servings:Makes About 36 cookies
  • Prep Time:20 minutes
  • Cook Time:16 minutes
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