Cherry Ginger Thumbprint Cookies
Cherry Ginger Thumbprint Cookies is a lacto ovo vegetarian hor d'oeuvre. For 19 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 30. One serving contains 170 calories, 1g of protein, and 6g of fat. 1086 people have made this recipe and would make it again. If you have salt, crystallized ginger, vanilla, and a few other ingredients on hand, you can make it. It is brought to you by A Spicy Perspective. From preparation to the plate, this recipe takes roughly 50 minutes. All things considered, we decided this recipe deserves a spoonacular score of 6%. This score is improvable. If you like this recipe, take a look at these similar recipes: Cherry Pie Thumbprint Cookies, Chocolate Cherry M&M Thumbprint Cookies, and Chocolate Cherry Thumbprint Cookies.
Servings: 30
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
1/3 cup sour cherry preserves
1/2 cup chopped crystallized ginger
2 1/4 cups all-purpose flour
1/2 tsp. salt
2/3 cups sugar
Gold shimmer sugar
2 sticks of unsalted butter, at room temperature (1 cup)
3/4 tsp. vanilla
Equipment:
baking paper
hand mixer
baking sheet
spatula
bowl
oven
Cooking instruction summary:
Preheat the oven to 350 degrees F. With an electric mixer, cream the butter, sugar, vanilla, and salt until smooth. Scrape the bowl with a spatula. Turn the mixer on low and add the flour a little at a time, until it is just combined.Cover and chill the dough for at least 30 minutes. Line your cookie sheets with parchment paper. Roll the dough into 1 inch balls.Place the balls on the cookie sheets 3 inches apart. Make a deep indention in each cookie, with your thumb. Press any cracks back into place.Spoon a scant 1/3 tsp. of cherry preserves in the center of each cookie. Bake for approximately 20 minutes.While the thumbprint cookies are still warm, press a few pieces of crystallized ginger into the cherry center of each cookie and sprinkle with gold shimmer sugar.
Step by step:
1. Preheat the oven to 350 degrees F. With an electric mixer, cream the butter, sugar, vanilla, and salt until smooth. Scrape the bowl with a spatula. Turn the mixer on low and add the flour a little at a time, until it is just combined.Cover and chill the dough for at least 30 minutes. Line your cookie sheets with parchment paper.
2. Roll the dough into 1 inch balls.
3. Place the balls on the cookie sheets 3 inches apart. Make a deep indention in each cookie, with your thumb. Press any cracks back into place.Spoon a scant 1/3 tsp. of cherry preserves in the center of each cookie.
4. Bake for approximately 20 minutes.While the thumbprint cookies are still warm, press a few pieces of crystallized ginger into the cherry center of each cookie and sprinkle with gold shimmer sugar.
Nutrition Information:
covered percent of daily need
