Cherry Thumbprint Cookies

1. 1

   Preheat oven to 350.

2. 2

   Line baking sheets with parchment paper

3. 3

   Combine flour and salt in a bowl, set aside

4. 4

   In another bowl beat butter and sugar until light and fluffy, add vanilla and almond extract and beat in

5. 5

   Add flour and salt mixture and stir until b L emded

6. 6

   Cover and refigerate until dough is firm, at least 2 hours.

7. 7

   Then roll into 1 inch balls, place on prepared pans

8. 8

   Make a indentation with a wooden spoon handle or a thumb,if it cracks just smooth it over , place some cherry jam in each indentation.

9. 9

   Keep dough cool.

10. 10

    If it warms during batches chill it don't work with warm sticky dough

11. 11

    Bake for 13 to 15 minutes until slightly golden.

12. 12

    Cool in pans 5 minutes then transfer to racks to cool completely before glazing

13. 13

    GLAZE COOKIES

14. 14

    Melt semisweet chocolate, just until smooth.

15. 15

    Drizzle over cooled cookies

16. 16

    Melt white chocolate just until smooth, .

17. 17

    Drizzle over cookies.

18. 18

    Let cookies sit about 30 minutes to set choclate up.

* Per serving · 4 servings · Values may vary.

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