Cherry Nut Thumbprint Cookies
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Recipe from Fleischmann's Yeast, Argo, Karo
4 dozen cookies
1 cup butter OR margarine
1/2 cup sugar
1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
1/2 cup Karo® Light Corn Syrup
2 eggs, separated
2 1/2 cups flour
1/4 teaspoon salt
2 1/2 cups finely chopped walnuts
1 21 ounce can cherry pie filling
COVER; chill 1 hour, if necessary, until dough is firm.
LIGHTLY beat egg whites in a small bowl. Roll dough into 1-inch balls; dip in egg whites and roll in walnuts. Place 2 inches apart on greased cookie sheets. With thumb make indentation in center of each cookie.
PREHEAT oven to 325 degrees F.
BAKE for 20 to 25 minutes or until golden. Remove to wire rack. Cool completely. Fill indentations with cherry pie filling.
Instead of pie filling, a candied cherry half can be pressed into the center of each cookie before baking.
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