Introducing Cherry Thimbles Cookies a cherished variation of thumbprint cookies. These delightful treats embody the flavors of miniature cherry pies, boasting a buttery crust and a delectably sweet center.
Discovered in a vintage magazine back in 2001, this cherry thimble cookie recipe has become an integral part of our family's treasured cookie tradition. While cherry season typically graces us in June, fear not, for these cookies are just as delightful when made with maraschino cherries. There's no need to wait - I assure you, they will only linger for a short time once served on your platter. Enjoy every bite!
Baking them in mini cupcakes pan.
Drop marmalade by 1/4 teaspoon.
All ready... now baked with love.
Cherry Thimbles Cookies
Ingredientes: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 currant jelly
Instructions:
1. Butter 36 mini-muffin cups (1 ¾- inches in diameter) or spray with nonstick coating spray. Preheat oven to 350ºF.
2. combine flour, confectioner’s sugar, and vanilla in a large mixer bowl. Add half the butter. Beat a low-speed electric mixer until crumbly.
3. Add the remaining butter. Beat at medium speed until the dough starts to cling together. Gather dough into a log.
4. Form into a log shape on plastic wrap. Wrap and refrigerate for 1½ to 2 hours.
5. Cut logs in thirds. Cut each third into 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 the center of the ball with your thumb to make a depression-like small thimble shape, leaving an indentation in the center of each to form 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 a baking sheet.
7. Bake at 325°F for 20 to 25 minutes until cookies are set. Using a small sharp knife, carefully loosen the edges of hot cookies with an up-and-down motion. (Be gentle because cookies are very fragile.) Cool in a pan set on a rack.
Carefully lift the cookies out of the pan when completely cooled.
If you enjoyed this recipe you will love:
"For You are my hope, O Lord GOD;
You are my trust from my youth." ~ Psalm 71:5
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