+
0 (0)

Desserts

Cherry thumbprints

Cherry thumbprints
Los Angeles Times

Life is, as they say, a bowl of cherries. That's the optimist's view, of course, the idea being that there's nothing better, nothing more appealing, nothing, well, happier than a generous -- and in the most optimistic view, bottomless -- ... Read more

Total time: 1 hour | Makes 18 cookies
  • 1/2 cup (1 stick) European-style unsalted butter, softened
  • 1/4 cup sugar
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour, sifted
  • 1 batch cherry preserves

Step 1Using an electric mixer with a paddle attachment, cream the butter, sugars, baking powder, baking soda and salt on high speed for 3 minutes. Scrape down the sides of the bowl.

Step 2Add the egg and beat for 1 minute. The mixture will be broken at first but will come together during creaming.

Step 3Add the cream and vanilla extract. Mix to combine. Add the flour all at once and mix until combined.

Step 4Wrap in plastic and chill for 30 minutes.

Step 5Heat the oven to 350 degrees. Separate the dough into 18 pieces. Shape into balls. Space the balls on 2 parchment-lined baking sheets and make a thumbprint in the center of each ball. Bake for 8 minutes.

Step 6Remove the pans from the oven. Gently press down the center of each cookie again. Place a generous teaspoon of jam in the center of each cookie. Bake for 8 more minutes. Remove from the oven and cool.

Note: From Kim Boyce.

HAVE YOU TRIED


Lentil and barley stew
Lentil and barley stew

Yogurt panna cotta with cucumber 'noodles'
Yogurt panna cotta with cucumber 'noodles'

Homemade ricotta with red wine-poached cherries
Homemade ricotta with red wine-poached cherries

Kurobuta pork chops with white bean puree, ham hock jus and salsa verde
Kurobuta pork chops with white bean puree, ham hock ...

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Lemon-Rosemary Shortbread Cookies
Rainbow ribbon mold
Chocolate chip cookies
Wesson Oil coffeecake