Cherry Thumbprints

The candied cherry centers give these holiday cookies a chewy and colorful flair.

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    2/3  cup 
    butter, softened
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    1/2  cup 
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    1/8  teaspoon 
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    1   teaspoon 
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    1 2/3  cups 
    all-purpose flour
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    2   teaspoons 
    finely shredded orange peel
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    2/3  cup 
    chopped candied cherries

In bowl beat butter on medium to high speed of electric mixer 30 seconds. Add sugar and salt; beat until combined, scraping bowl. Beat in egg and vanilla. Beat in as much flour as you can; stir in peel and any remaining flour. Cover and chill dough 1 hour or until easy to handle.
Preheat oven to 375 degrees F. Lightly grease cookie sheets; set aside. Shape dough in1-inch balls; place 1 inch apart on prepared sheets. Press a thumb in center of each ball. Bake 8 to 10 minutes or until edges are lightly browned. If necessary, repress centers with bowl of teaspoon measure. Cool on racks.
Place cherries in cookie centers. Let stand 2 hours. Makes 40 cookies.
  • Store cookies between sheets of waxed paper in airtight container up to 3 days at room temperature. Freeze up to 3 months.
  • Nutrition facts are given per cookie.
Nutrition information
Per Serving: cal. (kcal) 70, Fat, total (g) 3, chol. (mg) 13, sat. fat (g) 2, carb. (g) 9, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 4, pro. (g) 0, vit. A (IU) 97.18, vit. C (mg) 0, Thiamin (mg) 0.04, Riboflavin (mg) 0.04, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 34, Potassium (mg) 9, calcium (mg) 0, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet
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