These are a remarkable variation of the thumbprint cookies, and our all time favorite polvorones. They taste like mini cherry pies, buttery crust and sweet center. I found these cherry thimbles cookie recipe in a vintage magazine and in 2001 and since then they have been part of our family cookie tradition. I know cherry season wont' be until June, but these taste just as great with maraschino cherries so why wait. I guarantee they will not last long on the platter you serve them. ENJOY!
Baking them in mini cupcakes pan.
Drop marmalade by 1/4 teaspoon.
All ready... baked with love.
1 ¾ cups all purpose flour
¾ cups confectioner’s sugar (you could add ¼ more if you prefer it sweeter)
½ teaspoon vanilla
1 cup unsalted butter, softened and cut into cubes
36 fresh tart red cherries, or 36 maraschino cherries well drained
2 tablespoons cherry or red current jelly
1. Butter 36 mini-muffin cups (1 ¾- inches in diameter) or spray with nonstick coating spray. Preheat oven to 350ºF.
2. In large mixer bowl, combine flour, confectioner’s sugar, and vanilla. Add half the butter. Beat a low speed of electric mixer until crumbly.
3. Add remaining butter. Beat at medium speed until dough starts to cling together. Gather dough into a log.
4. Form into a log shape on plastic wrap. Wrap and refrigerate 1½ to 2 hours.
5. Cut logs in thirds. Cut each third in to 12 equal pieces. Roll each dough piece between hands to form a ball about ¾ inch in diameter. Arrange balls in muffin cups. Press down center of ball with thumb to make a depression like a small thimble shape, leaving an indentation in center of each to from a cup for the cherry.
6. Place 1 cherry in each dough cup. Set aside. In a small saucepan, stir jelly over medium heat until melted. Spoon 1/8 teaspoon jelly over each cherry. Place the muffin tins on baking sheet.
Esta receta en español: Cherry Thimbles.
"For You are my hope, O Lord GOD; You are my trust from my youth." ~ Psalm 71:5