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Black Forest Thumbprint Cookies

 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


  • 1 cup butter, softened
  • 1-1/3 cups sugar
  • 2 egg yolks
  • 1/4 cup 2% milk
  • 1 teaspoon McCormick® Pure Almond Extract
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1/2 teaspoon salt
  • 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


  • 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.
Nutritional 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.