Enjoy the best flavors of summer with these irresistible, sweet and delicate Cherry Pie Thumbprint Cookies.
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Today’s post is going to be a short one, but the recipe is going to make up for it, I promise! I’ve been swamped lately, especially with photography work. When I originally quit my full time marketing job, I had dreams about what it would mean to be a full time food blogger. I imagined having endless hours to make a ton of food, time to post multiple recipes each week. But in reality, life goes in funny directions some times, and lately, my work as a freelance food photographer. I’ve had back-to-back-to-back-to-back (etc) photoshoots for so long now, I’m starting to wonder if I still know how to develop recipes! (Just kidding. I recently finished creating some KILLER new yom tov recipes for mishpacha magazine!).
But a few weeks ago, I made a commitment to you guys to start posting regularly, and I am taking that commitment seriously!
So today I’m sharing a recipe that was previously published in a magazine – it’s perfect for summer, what with all of those delicious fresh cherries and all. I’ve previously shared traditional cherry pie, chocolate cherry pie, and Cherry Bundt Cake, but today’s cookie is yet another fantastic way to enjoy your cherries this summer!
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- 1 ½ cups oil
- 1 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- 1 egg white
- 3 cups flour
- 1 can cherry pie filling OR one batch homemade cherry pie filling
- Preheat oven to 375. Line cookie sheets with parchment paper and set aside.
- In the bowl of an electric mixer, beat the oil, powdered sugar, vanilla extract and egg white until combined.
- Add the flour and beat until a dough is formed.
- Scoop the dough onto the prepared cookie sheets using a small cookie scoop. Roll into a ball and press down in the center to make a “thumbprint.” (I found that a 1 teaspoon measuring spoon was the perfect size for this.) The dough will be crumbly, but if you press it between your palms it will come together into a ball.
- Place a cherry (and some of the jelled filling) into the thumbprint of each cookie.
- Bake at 375 for 11 minutes. Remove from oven and set aside to cool completely before eating.
- Make sure the indentation is deep enough to hold the cherry, or it will spill over the side of the cookie and won’t look as nice.
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Thanks for stopping by, and enjoy the cookies! I”ve got lots more delicious food planned for you, so come back soon! – Miriam
Disclosure: OvertimeCook.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This recipe originally appeared in Ami Magazine.