Maraschino Chocolate Thumbprint Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat baking sheets with baking spray.
• Stir flour, baking powder, and salt together in a bowl. Set aside.
• Beat sugar and butter together in a large mixing bowl with an electric mixer until light and fluffy. Add eggs; beat well. Stir in milk and vanilla extract. Add flour mixture and mix well.
• Shape dough into level tablespoon-sized balls. Roll in corn flakes. Place on the prepared baking sheets. Make a shallow indention in the tops of the cookies with your thumb; top each cookie with a halved cherry.
• Bake in the preheated oven until lightly browned, about 10 minutes.

Steps:

• Drain maraschino cherries, reserving 1 tsp juice.
• Combine flour, cocoa, salt, and baking powder in large bowl, mix well.
• Put butter and sugar in medium bowl and beat with mixer on medium for 3-4 minutes or until well blended.
• Add egg and vanilla, mix well.
• Add flour mixture, mix well.
• Put chocolate chips and milk in small saucepan and heat over low heat, stirring constantly until melted.
• Stir in reserved maraschino cherry juice.
• Let chocolate cool slightly.
• Shape dough into 1 inch balls and place on ungreased baking pan.
• Push centers in with thumb and spoon 1 tsp of chocolate mixture into each thumbprint.
• Top with a cherry.
• Bake in 350 degree oven for 10-12 minutes.
• Remove and cool completely.
• Store in airtight container.

Steps:

• Cream together margarine and sugar.
• Add salt, lightly beaten egg yolks, vanilla, and almond extract, and mix thoroughly.
• Gradually add flour and stir until well blended.
• Roll dough into one inch balls.
• Beat egg whites until frothy.
• Dip dough balls into egg whites and roll in chopped nuts.
• Place on cookie sheet about two inches apart and press a deep thrumbprint into each center.
• Bake at 350 degrees 10-12 minutes.
• While cookies are still warm, fill thumbprints with jelly or press a maraschino cherry or Hershey's kiss into the thumbprint.