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To make these tasty cookies, gather the following key ingredients: - 1 cup unsalted butter, softened - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1 large egg yolk - 1 teaspoon vanilla extract - 2 1/4 cups all-purpose flour - 1/4 teaspoon salt - 1 cup cherry pie filling (store-bought or homemade) These ingredients create a rich, buttery dough with a sweet cherry center. The butters and sugars blend well, giving your cookies a nice texture. The egg yolk adds moisture and helps bind the dough. For extra crunch and flavor, consider adding: - 1/2 cup chopped pecans Chopped pecans add a nutty taste and a delightful crunch to each bite. You can also try adding a pinch of cinnamon or almond extract for a twist. If you need substitutes, here are some options: - For unsalted butter, use salted butter but reduce added salt. - If you lack brown sugar, use white sugar and add a bit of molasses. - Use an egg substitute like applesauce or a flax egg if you're vegan. These substitutes can help you make delicious cookies even if you’re missing an ingredient! Start by getting your space ready. First, preheat your oven to 350°F (175°C). This helps the cookies bake evenly. Next, line a baking sheet with parchment paper. This keeps the cookies from sticking. Having everything ready makes the process smooth. In a large bowl, combine 1 cup of softened unsalted butter with 1/2 cup of granulated sugar and 1/2 cup of brown sugar. Use a mixer to beat them until they are light and fluffy. This step is key for a nice cookie texture. Now, add in 1 large egg yolk and 1 teaspoon of vanilla extract. Mix well until it’s smooth. Next, gradually add 2 1/4 cups of all-purpose flour and 1/4 teaspoon of salt. Stir until a soft dough forms. If you want extra crunch, fold in 1/2 cup of chopped pecans. This step is optional but adds great flavor. Roll the dough into 1-inch balls. Place them on the prepared baking sheet, leaving about 2 inches between each ball. Use your thumb or the back of a small spoon to create a little dent in each ball. This is where the cherry pie filling will go. Spoon about 1/2 teaspoon of cherry pie filling into each indentation. It’s okay if some filling spills out; it makes them look homemade. Bake the cookies for 15-18 minutes. They should be lightly golden around the edges when done. Let them cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely. Once cooled, dust the cookies lightly with powdered sugar. This adds a nice touch of sweetness and makes them look pretty. Enjoy your tasty Cherry Pie Thumbprint Cookies! To get the best cookie texture, start with softened butter. This helps create a light and fluffy mix. Make sure to cream the butter well with both sugars. This step adds air to your dough. Don't rush it; take your time. When mixing in the flour, do it slowly. Over-mixing can lead to tough cookies. Aim for a soft dough that is still a bit sticky. If it’s too dry, add a splash of water or milk. One common mistake is not measuring ingredients accurately. Use measuring cups for dry and wet ingredients. Each measurement counts! Another mistake is skipping the parchment paper. It helps prevent sticking and makes cleanup easy. Also, don’t forget to space the cookie balls. They need room to spread while baking. Lastly, keep an eye on the bake time; every oven is different. Check for light golden edges to know when they are done. Adding chopped pecans can give a nice crunch. Fold them into the dough before rolling into balls. You can also swap in other nuts like walnuts or almonds. If you like a bit of spice, add a pinch of cinnamon. For a twist on flavor, try using almond extract instead of vanilla. This can change the whole taste. Remember, keep it fun and personal. Each add-in can make these cookies uniquely yours! {{image_2}} You can swap cherry pie filling for other fruits. Blueberries, raspberries, or peaches work great. Each fruit adds its special taste. For a fun twist, try lemon curd for a zesty kick. You can also mix two fruits for new flavors. These changes keep your cookies exciting and fresh. You can make these cookies gluten-free. Just use a gluten-free flour blend instead of all-purpose flour. For vegan cookies, replace butter with coconut oil or vegan butter. Use a flax egg in place of the egg yolk. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until thick. These options ensure everyone can enjoy these yummy treats. Toppings can make your cookies even better. After baking, try adding a drizzle of chocolate on top. A sprinkle of crushed nuts adds crunch. You can also top them with a dollop of whipped cream or yogurt for creaminess. Fresh fruit or mint leaves can add color and flavor. These fun ideas make your cookies stand out at any gathering. To keep your cherry pie thumbprint cookies fresh, let them cool completely. Place them in an airtight container. This will help keep them soft and tasty. Store them at room temperature for up to a week. If you want to keep them longer, try freezing them. Freezing these cookies is simple and smart. After they cool, arrange them in a single layer on a baking sheet. Pop them in the freezer for about an hour. This makes sure they don't stick together. Once frozen, transfer them to a freezer-safe bag. They will stay good for up to three months. When you're ready to eat them, let them thaw at room temperature. To maintain the best taste and texture, use these tips: - Avoid humidity: Keep them in a dry place to prevent sogginess. - Use parchment paper: Layer parchment paper between cookies if stacking them. - Check for freshness: Always look for changes in smell or texture before eating. Following these steps will help you enjoy your cherry pie thumbprint cookies longer! Yes, you can make these cookies ahead of time. You can prepare the dough and shape the cookies. Store the shaped dough balls in the fridge for up to three days. When you're ready to bake, just add the cherry filling and bake as directed. This makes it easy to enjoy fresh cookies anytime. If you don't have cherry pie filling, you can use other fruit fillings. Blueberry, raspberry, or even apple filling work well. You may also use homemade fruit compotes or jams. Just ensure the filling isn't too runny to keep the cookies from getting soggy. These cookies last about a week when stored properly. Keep them in an airtight container at room temperature. If you want to keep them longer, you can freeze them. They can last up to three months in the freezer. Just thaw them before serving for the best taste. You can now make tasty cherry pie thumbprint cookies with ease. You've learned the key ingredients, simple steps, and helpful tips. Plus, I shared fun variations and smart storage methods. Enjoying these cookies doesn't stop with just making them; you can also try different fruits and toppings. With practice, your cookies will shine. So, gather your ingredients and start baking! You’ll impress everyone with your skills and delicious treats.

Cherry Pie Thumbprint Cookies

Indulge in the sweet delight of Cherry Pie Thumbprint Cookies that are as fun to make as they are to eat! This easy recipe combines buttery dough with a luscious cherry pie filling, perfect for any occasion. In just 30 minutes, you can create 24 irresistible cookies that are sure to impress. Ready to bake something delicious? Click through to explore this mouthwatering recipe and elevate your dessert game!
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Ingredients
  

1 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg yolk

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1/4 teaspoon salt

1 cup cherry pie filling (store-bought or homemade)

1/2 cup chopped pecans (optional)

Powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

      Beat in the egg yolk and vanilla extract until well combined.

        Gradually mix in the flour and salt until a soft dough forms. If desired, fold in the chopped pecans for added texture.

          Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

            Use your thumb or the back of a small spoon to create an indentation in the center of each dough ball.

              Spoon about 1/2 teaspoon of cherry pie filling into each indentation.

                Bake in the preheated oven for 15-18 minutes, or until the cookies are lightly golden around the edges.

                  Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Once cooled, dust the cookies lightly with powdered sugar for a touch of sweetness.

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

                        - Presentation Tips: Arrange the cookies on a decorative platter and garnish with fresh cherries or mint leaves for a delightful touch.