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Author Notes: My father loved chocolate covered cherries - the gooey, sticky, sugary kind that showed up on drug store shelves, each year, around the holidays. And each year, just around Thanksgiving, I would start to save my nickels and dimes so that I could present him with a box on Christmas, just from me. I made these in sweet memory of him. —Jennifer Ann
Serves 2 dozen
cup flour, plus 1 Tablespoon, divided
cup butter, at room temperature
ounces good quality dark chocolate, chopped
tablespoon heavy whipping cream
cup Morello cherry conserve (or other cherry preserves)
- preheat oven to 350
- spread almonds on baking sheet and toast for about 8 minutes (until fragrant, and just beginning to brown); cool to room temperature, then add to food processor with 1 tablespoon flour, until finely ground.
- cream butter and sugar together until light and fluffy
- whisk together flour and ground almonds; and stir into creamed butter mixture until well combined; cover and chill for at least an hour.
- roll about 1 teaspoon of dough into a ball, and place on parchment lined baking sheet; press finger into top center of ball to create a well; repeat with remaining dough, and bake for about 15 minutes, or until just beginning to lightly brown; remove from pans to racks to cool
- melt chocolate in a double boiler; stir in cream; and remove from heat
- dip bottom of cookies into melted chocolate and transfer to a parchment lined baking sheet
- when chocolate has set, carefully spoon the cherry conserve into the thumbprint well
- This recipe was entered in the contest for Your Best Holiday Cookie