Chocolate Cherry Thumbprints

Total Time: 1 hr 42 mins Preparation Time: 1 hr 30 mins Cook Time: 12 mins

Ingredients

• 1 cup unsalted butter
• 2/3 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 large egg
• 1 3/4 cups all-purpose flour
• 6 ounces neufchatel cheese or 6 ounces cream cheese, at room temperature
• 3/4 cup sifted powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons maraschino cherries, drained and finely chopped
• 24 maraschino cherries, cut into halves, well drained

Recipe

• 1 using an electric mixer, beat together butter and the granulated sugar until well blended.
• 2 add cocoa powder and beat until combined.
• 3 add egg and beat until mixed well.
• 4 add half of the flour and mix just until combined.
• 5 using a wooden spoon, stir in the remaining flour until well blended (do not use mixer at this point or you will toughen the dough).
• 6 cover and chill at least 1 hour or until easy to handle.
• 7 beat cream cheese, powdered sugar, and vanilla until smooth.
• 8 fold in the chopped cherries; set aside.
• 9 form chilled cookie dough into 48 balls (1 inch in diameter each).
• 10 place about 2" apart on ungreased cookie sheets, then gently press each ball with your thumb to make a dent.
• 11 fill each dent with 1 tsp of the filling, then top each with a cherry half, cut side down.
• 12 bake in a preheated 375°f for 10-12 minutes or until filling is set.
• 13 let cool 1 minute on pans, then remove to racks to cool completely.
• 14 these must be stored in the refrigerator, but you may bring them to room temperature to serve; these freeze well.