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Cherry Pie Thumbprint Cookies
Recipes
Cherry Pie Thumbprint Cookies
24 servings
50 minutes total (Active 15 minutes)

Ingredients

  • 1 ½ cups unsalted butter
  • Nonstick aluminum foil
  • 1 cup sugar
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 3 cups flour
  • 3 large eggs (or ¾ cup egg substitute)
  • 1 cup graham cracker crumbs
  • 1 ½ cups cherry pie filling

Steps

    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 2–3 minutes until light and fluffy. Beat in vanilla and salt on LOW; gradually add flour until blended.
    2. Place eggs in shallow dish and beat until frothy. Place cracker crumbs in second shallow dish. Roll dough into 24 (1-inch) balls; coat with egg, roll in crumbs, and place on baking sheet (wash hands). Press indentation in center of each ball with thumb or wooden spoon handle. Bake 10 minutes.
    3. Repeat pressing indentation in center of each cookie; bake 8–10 more minutes until golden. Let stand 15 minutes to cool. Spoon about 1 tablespoon cherry pie filling into center of each cookie. Serve.

Amount per 1⁄24 recipe serving: Calories 240, Total Fat 13g, Sat Fat 7g, Trans Fat 0g, Chol 55mg, Sodium 55mg, Total Carb 28g, Fiber 1g, Sugars 13g, Protein 3g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%