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Golden Thumbprints

Total Time

Prep: 30 min. Bake: 15 min./batch

Makes

1-1/2 dozen

“These cookies taste as good as they look,” says Loraine Meyer. The Bend, Oregon cook often rolls them in walnuts and bakes them for friends and family at Christmas.
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Ingredients

  • 3 tablespoons butter, softened
  • 3 tablespoons brown sugar blend
  • 2 tablespoons canola oil
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 9 red or green candied cherries, halved

Directions

  1. In a small bowl, beat butter and brown sugar blend until well blended. Beat in the oil, egg yolk and vanilla. Combine flour and salt; gradually add to butter mixture and mix well.
  2. Shape into scant 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375° for 5 minutes. Remove from the oven.
  3. Using the end of a wooden spoon handle, carefully make an indentation in the center of each (cookie edges will crack). Fill each with a candied cherry half. Bake 6-8 minutes longer or until edges are lightly browned. Remove to wire racks.
Editor's Note
This recipe was tested with Splenda brown sugar blend.

Nutrition Facts

1 each: 75 calories, 4g fat (1g saturated fat), 17mg cholesterol, 55mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein.

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