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Publix Aprons

Cherry Pie Thumbprint Cookies

Cherry Pie Thumbprint Cookies
Total Time:
50 minutes
Active Time:
15 minutes


1 1/2 cups unsalted butter, softened
Nonstick aluminum foil
1 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
3 cups flour
3 eggs, beaten (or 3/4 cup egg substitute)
1 cup graham cracker crumbs
1 (21-oz) can cherry pie filling


  1. Soften butter by cutting into small pieces and placing in medium bowl. Preheat oven to 350°F. Line baking sheets with foil. Add sugar to butter; beat with electric mixer on medium speed 2–3 minutes or until light and fluffy. Beat in vanilla and salt on low; gradually add flour until blended.
  2. Place eggs in shallow dish; beat until frothy. Place cracker crumbs in second shallow dish. Roll dough into 1-inch balls; coat with egg, then crumbs, and place on baking sheet. Press indentation in center of each ball with thumb or back of a wooden spoon. Bake 10 minutes.
  3. Repeat pressing indentation in center of each cookie; bake 8–10 more minutes or until golden. Let stand 15 minutes to cool. Spoon 1 teaspoon cherry pie filling in center of each cookie. Serve.

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Nutritional Information

CALORIES (per 1/24 recipe) 250kcal; FAT 13.00g; SAT FAT 8.00g; TRANS FAT 0.00g; CHOL 55mg; SODIUM 55mg; CARB 31g; FIBER 1.00g; SUGARS 10g; PROTEIN 3g; CALC 2%; VIT A 8%; VIT C 2%; IRON 6%

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