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Black Forest Thumbprint Cookies

My creation is special because I have captured the flavors of two classic desserts, Black Forest Cake and Cherries Jubilee in a cookie. The fudgy chocolate cookie is filled with a no-coo cherry mixture. Chopped almonds compliment the amaretto flavor in the filling and the cookie is an eye-catcher and oh-so pretty to serve during the holidays.—Barbara Estabrook, Rhinelander, Wisconsin

60 ServingsPrep: 25 min.+ chilling Bake: 10 min./batch

Ingredients

1 cup butter, softened
1-1/3 cups sugar
2 egg yolks
1/4 cup 2% milk
1 teaspoon almond extract
2 cups all-purpose flour
2/3 cup baking cocoa
1/2 teaspoon salt
FILLING:
1/2 cup dried cherries
1/2 cup cherry spreadable fruit
2 teaspoons Amaretto
1 teaspoon grated lemon peel
2 egg whites, lightly beaten
1-1/4 cups chopped almonds

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in the egg yolks, milk and extract. Combine the flour, cocoa and
salt; gradually add to creamed mixture and mix well. Cover and
refrigerate for 1 hour.
In a food processor, combine the cherries, spreadable fruit,
Amaretto and lemon peel. Cover and pulse until chopped; set aside.

2 of 2

Black Forest Thumbprint Cookies (continued)

Directions (continued)

Place egg whites and almonds in separate shallow bowls. Roll dough
into 1-in. balls. Coat in egg whites, then roll in almonds.
Place 1 in. apart on ungreased baking sheets. Using the end of a
wooden spoon handle, make an indentation in the center of each
cookie. Fill with cherry mixture. Bake at 350° for 10-12 minutes
or until set. Remove to wire racks to cool. Store in an airtight
container. Yield: 5 dozen.

Nutrition Facts: 1 cookie equals 90 calories, 5 g fat (2 g saturated fat), 15 mg cholesterol, 44 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.