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
flour, plus 1 Tablespoon, divided
butter, at room temperature
good quality dark chocolate, chopped
heavy whipping cream
Morello cherry conserve (or other cherry preserves)
In This Recipe
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