Categories: Desserts
Ingredients
- 1 cup all-purpose flour
- 1/8 tsp salt
- 1 stick unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg yolk
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. pure almond extract
- 2/3 cup liquid from Homemade Maraschino Cherries (see recipe)
- 1 1/2 tsp. cornstarch
- 1 tsp. fresh lemon juice
- 24 Homemade Maraschino Cherries (see recipe)
Directions
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For the cookies, whisk together flour and salt.
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Cream butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes. Add egg yolk, vanilla, and almond extract and beat on low until blended.
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Add flour mixture to creamed mixture; beat on low speed until combined. Wrap dough in plastic and chill at least 1 hour.
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Preheat oven to 350. Line baking sheets with parchment paper.
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Shape dough into 1-inch balls, transfer to prepared baking sheet, space 1-inch apart, and indent to make thumbprints.
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Bake cookies until edges are set, 12-14 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to a cooling rack; indent again if needed.
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For the filling, heat cherry liquid in a small saucepan over medium-high to a boil. Whisk together cornstarch and lemon juice, whisk into boiling cherry liquid, and cook until very thick, 5-6 minutes; cool slightly. Spoon filling into cookie indentations and top each with a maraschino cherry; cool completely.