Making Christmas cookies during the holidays is a tradition in many families, including mine, and countless cookie recipes have been passed down for generations. Cherry (and raspberry) thumbprints always make me think of my mom and other Italian grandmothers and their cookie trays during the holidays. My mom would […]
Click here to view original web page at 30seconds.com
Making Christmas cookies during the holidays is a tradition in many families, including mine, and countless cookie recipes have been passed down for generations. Cherry (and raspberry) thumbprints always make me think of my mom and other Italian grandmothers and their cookie trays during the holidays. My mom would make raspberry thumbprints, peanut butter blossoms, butter balls, fudge, her famous oatmeal raisin cookies (with a secret ingredient!), lemon knots and other Italian cookies.
While my mom made raspberry thumbprints, she never made cherry thumbprint cookies, so I am sharing Rae Drummond's recipe here. You may know her as The Pioneer Woman. I love her cookie recipes and, frankly, all of her recipes. I know that if I need a recipe I can visit her website and find what I’m looking for, and know it will turn out great. Note that Rae uses red sanding sugar and I don’t. I’ve included both options.
Cuisine: American
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: Makes 2 dozen cookies
Ingredients
- 1 1/2 sticks (12 tablespoons) salted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- grated zest of 1 lemon
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 12 maraschino cherries, halved
- 6 tablespoons red sanding sugar (optional)
Here’s how to make it:
- In the bowl of a mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until fluffy, about 2 minutes. Add the egg and lemon zest and mix, scraping the bowl if needed, until combined. Reduce the speed to low and add the flour and baking powder. Beat until combined. Wrap the dough in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
- Optional Step: This is where Rae uses the red sanding sugar. Place the red sanding sugar in a small bowl. Break off tablespoon-size pieces of dough and roll into smooth round balls. Roll in the red sugar and place on the prepared baking sheets. Gently indent the center of each cookie with your thumb, then press a cherry half cut-side down into each indentation.
- If you’re not using the red sanding sugar, break off tablespoon-size pieces of dough and roll into smooth round balls and place on baking sheets lined with parchment paper. Gently indent the center of each cookie with your thumb, then press a cherry half cut-side down into each indentation.
- Bake the cookies in a preheated 350-degree F oven until just set around the edges but not browned, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then remove the cookies to a rack to cool completely.
Note: we may occasionally reference products based on a contributor’s personal opinion. But 30Seconds is not affiliated or in no way endorses or makes any warranties about specific products. However, 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.
Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.
Related Products on Amazon We Think You May Like:
30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
