Easy Cherry Thumbprint Cookies With White Chocolate

Flip it!


1⅔ cups (400 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
2/3 cup (150 mL) butter, softened
1/2 cup (125 mL) granulated sugar
1 egg
1/2 tsp (2 mL) vanilla
1/2 cup (125 mL) E.D.SMITH® Cherry Pie Filling
2 oz (60 g) chopped white or semisweet chocolate, melted


Whisk flour, baking powder and salt. Using electric mixer, beat butter with sugar until light and fluffy; beat in egg and vanilla. Stir in flour mixture until combined.
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. Roll dough by tablespoonfuls (15 mL) into 1-inch (2.5 cm) balls; place 2 inches (5 cm) apart on prepared baking sheets. Press thumb into middle of each cookie to make indentation.
Bake for about 12 minutes or until light golden; press indentations with wooden spoon handle while still warm. Fill centers evenly with pie filling; bake for about 3 minutes or until filling is lightly glazed. Let cool completely on rack; drizzle with white chocolate.

Adapted from edsmith.com