Thumbprint cookies Recipe


  • 1 Egg
  • tsp Salt
  • 2 tbsp Milk
  • 1 cups Flour
  • tsp Baking powder
  • 1 tsp Vanilla Essence
  • cup Butter softened
  • cup Chocolate chips
  • 1 cup Granulated Sugar
  • cup unsweetened Cocoa
  • 300 gm Maraschino Cherries


  1. Drain maraschino cherries, reserving 1 teaspoon juice.
  2. Put butter and sugar in medium bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well blended.
  3. Add egg and vanilla; mix well.
  4. Combine flour, cocoa, salt and baking powder; add flour mixture to butter mixture. Beat until well mixed.
  5. Put chocolate chips and milk in a small saucepan. Heat, stirring constantly, over low heat until chocolate melts.
  6. Stir in reserved maraschino cherry juice. Let cool slightly.
  7. Shape dough into 1-inch balls. Place on an ungreased baking pan.
  8. Push in center with your thumb; spoon 1 teaspoon chocolate mixture into each thumbprint and top with a cherry.
  9. Bake in a preheated 350-degree oven 10 to 12 minutes, or until cookies are firm.
  10. Remove to wire racks. Let cool completely. Store in an airtight container.

  11. Makes about 3 dozen

Tip: When whipping heavy cream always whip in a stainless steel bowl. Aluminum bowls will cause the cream to turn grayish in color and the cream will taste metallic.

< Prev    Next >