Chocolate Cherry Pie Thumbprint Cookies
Don’t these look amazing? Fudgey chocolate thumbprint cookies filled with homemade cherry pie filling- what more could you ever ask for?
10 tablespoons unsalted butter, cold
1/2 cup cocoa powder
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 extra-large egg, cold
1 and 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Cherry Pie Filling (from here)
3 cups cherries, I used frozen
1/4 cup water
1 tablespoon lemon juice
1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon almond extract
Preheat oven to 350F.
Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan, make sure the bowl’s bottom does not get wet. (If it does remove some water)
Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.
Remove bowl from heat and quickly stir in brown sugar. Wait four minutes, until the batter is no longer hot. Stir in vanilla, and almond extract, and then add the egg, beating hard after you add it.
When the batter is shiny and well blended, add the flour, baking soda, and baking powder. Stir until fully incorporated, then beat until it forms a large ball. The batter will be very greasy.
Form in balls, about a tablespoon of dough, add place on cookie sheet.
Bake for about 8 minutes.
When done press the back of a tablespoon into them. Let cool.
Cherry Pie Filling
In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.
Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. S
Stir in almond extract.
Cool slightly before putting in thumbprint cookies.