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- 1 cup unsalted butter, softened to room temperature - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed tightly - 1 large egg yolk - 1 teaspoon pure vanilla extract - 2 1/4 cups all-purpose flour - 1/4 teaspoon fine salt - 1 cup cherry pie filling - 1/2 cup chopped pecans (optional) - Powdered sugar for dusting When making Cherry Pie Thumbprint Cookies, each ingredient plays a key role. The butter gives the cookies a rich flavor. Both sugars add sweetness and help with texture. The egg yolk adds moisture and helps bind the dough. Vanilla extract brings warmth and depth. Flour is the base of the dough, allowing it to hold its shape. Salt enhances the taste, balancing the sweetness. Cherry pie filling is the star, bringing fruity goodness. Chopped pecans add crunch, but they are optional if you prefer. Finally, powdered sugar adds a lovely finish. Using high-quality ingredients makes a big difference. Choose fresh cherries for homemade filling or a good brand if store-bought. Each bite should be a mix of buttery dough, sweet cherries, and a hint of crunch. Enjoy the process, and let your creativity shine! - Preheat your oven to 350°F (175°C). - In a large bowl, combine 1 cup of softened unsalted butter, 1/2 cup of granulated sugar, and 1/2 cup of packed brown sugar. Mix these together until they are light and fluffy. This takes about 2 to 3 minutes. - Next, add 1 large egg yolk and 1 teaspoon of pure vanilla extract to the mixture. Stir until fully combined. - Gradually add in 2 1/4 cups of all-purpose flour and 1/4 teaspoon of fine salt. Mix on low speed until your dough is soft. If you want a crunchy bite, gently fold in 1/2 cup of chopped pecans. - Roll the dough into small balls, about 1 inch wide. Place them on a baking sheet lined with parchment paper, leaving about 2 inches between each ball. - Use your thumb or a small spoon to make a slight indentation in the center of each ball. Be gentle but firm. - Spoon about 1/2 teaspoon of cherry pie filling into each indentation. Make sure the filling sits just above the dough surface. - Bake the cookies in your preheated oven for 15 to 18 minutes. Watch them closely so they don’t over-bake. The edges should look lightly golden brown. - Once done, take them out and let them cool on the baking sheet for 5 minutes. Then, transfer to a wire rack to cool completely. This step keeps them from getting soggy. - After they cool, dust the cookies with powdered sugar for a sweet touch and lovely look. - Place cookies at least 2 inches apart on the baking sheet. This space helps them spread evenly. - Watch the baking time closely. Bake for 15-18 minutes or until the edges turn golden. Over-baking can lead to dry cookies. - Use fresh butter and eggs for the best taste. Fresh ingredients make a big difference! - Add a pinch of cinnamon or nutmeg for a unique twist. These spices can give your cookies a warm flavor. - Arrange cookies nicely on a pretty platter. You can add fresh cherries or mint leaves around them for a pop of color. - Dust cookies with powdered sugar. This simple step makes them look extra special and adds a touch of sweetness. {{image_4}} You can change the cherry filling to other fruit fillings. Try raspberry, strawberry, or blueberry for a new taste. Each one brings its own fun flavor. You can also mix nuts. Instead of pecans, use walnuts or almonds. This adds a nice crunch and different taste. If you need a gluten-free option, use almond flour or coconut flour. Both work well and keep the cookies soft. For a vegan treat, replace the butter with coconut oil and the egg with applesauce. This keeps the cookies tasty while meeting dietary needs. For a special touch, dip the cookies in melted chocolate. This makes them look fancy and taste amazing. You can also add colored sprinkles for holidays or parties. This makes the cookies fun and festive, perfect for any occasion. Store your Cherry Pie Thumbprint Cookies in an airtight container. This keeps them fresh and tasty. If you keep them at room temperature, they stay soft for about a week. For longer freshness, you can store them in the fridge. Just make sure they are in a container to avoid drying out. You can freeze unbaked cookie dough. To do this, roll the dough into balls. Place them on a baking sheet and freeze until solid. Then, transfer the balls to a freezer-safe bag. You can bake them straight from frozen. Just add a couple of extra minutes to the baking time. Thawing is easy too. Take the dough out of the freezer and let it sit for 10-15 minutes. Then, create the indentations and fill them with cherry pie filling before baking. This way, you can enjoy fresh cookies anytime! Store your cookies in an airtight container. This keeps them fresh for up to one week. If you want to keep them longer, you can freeze them. To freeze, place cookies in a single layer in a freezer bag. They can last up to three months in the freezer. When ready to eat, thaw them at room temperature. Yes, you can make the dough ahead of time. Store it in the fridge for up to two days. You can also freeze the dough if you want to prepare it weeks in advance. To freeze, wrap it tightly in plastic wrap. When you're ready, thaw it in the fridge overnight before baking. You can use different fruit fillings like blueberry, raspberry, or even apple. If you want something unique, try a lemon curd or chocolate ganache. These options add different flavors while keeping the thumbprint style. Absolutely! Just skip the chopped pecans if you have a nut allergy or don’t prefer them. The cookies will still taste great without them. You can also add a bit of extra flour to keep the dough balanced if needed. You’ve learned how to make delicious Cherry Pie Thumbprint Cookies. We covered the key ingredients, step-by-step instructions, and helpful tips to get the best results. Remember, you can try different flavors and adjust for dietary needs. Storing and freezing options also help keep your treats fresh. I hope you feel inspired to bake these cookies. Enjoy the process, and share your tasty creations with friends and family!

Cherry Pie Thumbprint Cookies

Indulge in the delightful taste of Cherry Pie Thumbprint Cookies with this easy recipe! Perfectly buttery cookies are filled with sweet cherry pie filling, making them a must-try treat for any occasion. With simple ingredients and quick prep time, you'll have a batch of 24 delicious cookies ready to impress.
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Ingredients
  

1 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/2 cup brown sugar, packed tightly

1 large egg yolk

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose flour

1/4 teaspoon fine salt

1 cup cherry pie filling (choose store-bought or homemade for the best flavor)

1/2 cup chopped pecans (optional, for a crunchy texture)

Powdered sugar for a final dusting

Instructions
 

Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking.

    In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, cream these together on medium speed until the mixture is light, airy, and fluffy – about 2-3 minutes.

      Add in the egg yolk and vanilla extract, mixing until fully incorporated.

        Gradually sift in the all-purpose flour along with the salt, mixing on low speed until a soft dough forms. If using, gently fold in the chopped pecans to add a delightful crunch to your cookies.

          Roll the dough into 1-inch balls and place them on the prepared baking sheet, ensuring there’s at least 2 inches of space between each ball to allow for spreading during baking.

            Using your thumb or the rounded end of a small spoon, create a slight indentation in the center of each dough ball, pressing down gently but firmly.

              Carefully spoon approximately 1/2 teaspoon of cherry pie filling into each indentation, allowing the filling to sit just above the surface of the dough.

                Bake your cookies in the preheated oven for 15-18 minutes, or until the edges are lightly golden brown. Keep an eye on them to ensure they do not over-bake.

                  Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely – this prevents sogginess.

                    After the cookies have cooled down, lightly dust them with powdered sugar to give them a beautiful finishing touch and an extra hint of sweetness.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: Makes approximately 24 cookies

                        - Presentation Tips: For an attractive display, arrange the cookies on a decorative platter and garnish with fresh cherries or a few sprigs of mint leaves to elevate the visual appeal and freshness of the dish.