Cherry Chocolate Thumbprint Cookies

By srumbel

Cherry Chocolate Thumbprint Cookies- Tender shortbread cookies with chunks of cherries, filled with homemade chocolate ganache. Pretty and tasty, and perfect for Valentine’s Day!!
from creationsbykara.com

Ingredients

• Chocolate Ganache:
• 1 cup butter, softened to room temperature
• 1 cup powdered sugar
• 1/2 tsp almond extract
• 2 tsp maraschino cherry juice
• 2 1/4 cups flour
• 1/2 tsp salt
• 1/2 cup finely chopped maraschino cherries, well drained
• 1/2 cup sugar for rolling
• 1/2 cup cream
• 1 cup finely chopped bittersweet or semisweet chocolate (I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips)

Preparation

Step 1

Beat butter and powdered sugar in a large mixing bowl till creamy. Add the almond extract and cherry juice; beat till well combined. Stir in the flour and salt, then gently stir in the chopped cherries. Shape into 1″ balls and roll in sugar. Place about an inch apart on silpat lined or lightly greased cookie sheets. Make an indentation in the middle of each cookie with the back of a round teaspoon or your thumb. Bake at 350° for about 8-10 minutes. If needed, use the back of the spoon to re-form the indentation. While cookies are baking, prepare ganache. In a small saucepan, heat cream over medium heat till just barely boiling. Don’t let it scorch! Remove from heat and add the chocolate. Let it sit for about 5 minutes, then stir till smooth. Let cool for 15-20 minutes before using. Let the cookies cool for a few minutes, then fill with about a teaspoon of chocolate ganache. Let them cool completely before serving.

Makes about 3 dozen cookies