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Dark Chocolate Cherry Thumbprints

Dark Chocolate Cherry Thumbprints


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With a powdered sugar coating and a yummy chocolate filling, these cookies are always a cookie-plate fave!MORE+LESS-

1/2

cup butter, softened but not melted

1

to 2 tablespoon milk (so mixture can be easily rolled into balls)

1

to 1/2 cups Gold Medal™ flour

sugar powdered (to coat cooled cookies)

Filling: Chocolate

1/2

cup DARK chocolate chips

2

tablespoons light corn syrup

1

teaspoon cherry juice (from Maraschino cherry jar)

30

maraschino cherries (stems removed and well drained)

Hide Images

  • 1

    In a stand mixer, cream softened butter with the brown sugar. Add salt, vanilla and 1 tbsp milk, and mix until well blended. Add flour and mix until mixture forms coarse crumbs that stick together. (Add additional 1 tbsp milk if needed.)

  • 2

    Using a spoon or a 1-1/4 inch cookie scoop, put dough into palm of hand and roll between palms to form a 1 inch to 1-1/4 inch ball. Place balls on ungreased cookie sheet.

  • 3

    With thumb, form deep indent in each cookie. Bake at 375° F for 10-12 minutes until firm but not brown. Remove cookies from sheet to a cooling rack and cool completely.

  • 4

    When cookies are cool, roll them in powdered sugar to coat thoroughly.

  • 5

    Add filling ingredients (dark chocolate chips, shortening, corn syrup, water, and cherry juice -- NOT maraschino cherries) to a microwave-safe dish. Micro on high for 20 seconds. Stir and micro again another 10 seconds. Mix chocolate until silky smooth. Return to micro 5 seconds at a time if necessary.

  • 6

    Using a pastry bag or small spoon, fill each cookie indent with a mound of melted chocolate. Allow chocolate to set a few minutes, then add well-drained maraschino cherry to top of each cookie. Serve immediately or refrigerate no more than 2 hours.

Expert Tips

  • Make cookies and freeze or store in air-tight container until needed. Mix chocolate filling just before serving. Top with cherry and serve.

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
65mg
3%
Potassium
30mg
1%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
7g
Protein
1g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • When I was growing up, there were a couple classic Christmas cookies that were absolutely non-negotiable at holiday time: sugar cookie cut-outs and thumbprints with chocolate filling.I've taken my mom's classic thumbprint recipe (from who knows how long ago) and updated it for today's sophisticated cookie connoisseurs.The diff? Silky, sinfully rich dark chocolate replaces the semi-sweet filling, and a rosy, shiny maraschino cherry crowns the top, making sure these Dark Chocolate Cherry Thumbprints will be the belles of the cookie-plate ball.When it's time to add the chocolate, you can pipe the chocolate into the thumbprint indents using a pastry bag (or a Ziploc bag with the corner clipped off), but I like using a baby spoon. It's just the right size.You could stop right here with just the chocolate and be in cookie heaven. But add some Christmas red with well-drained maraschino cherries, and you take these holiday goodies right over the top.These cookies could bring peace on earth and joy to the world -- they're that yum.GO! Make these now!Classic Christmas CookiesFor more cookie-plate ideas, try these cookie recipes!

Dark Chocolate Cheesecake Thumbprint Cookies


When Healthier Chocolate Treats came out as a hardback cookbook last fall, I invited my good friends over to celebrate one Sunday afternoon with my family and me. In the weeks leading up to the party, I scoured our local shops, searching for plates and napkins in the same plum and pastel pink hues as the cookbook’s colors and stocking up on baking essentials. (I cleared out the entire shelf of my favorite cocoa powder and chocolate chips at the grocery store!)

As an incredibly indecisive person—I’m always the last one to order at any restaurant!—I debated what to serve at the cookbook party for over a week. After finally selecting some of my favorite recipes, I spent hours in the kitchen each of the three days before, dicing and slicing and mixing and baking the treats.

›› dark chocolate cinnamon muddy buddies
›› fudgy dark chocolate brownies
›› chocolate Elvis sandwiches
›› chocolate chip oatmeal cookies
›› dark chocolate drizzled coffee bundt cake
›› dark chocolate cupcakes


When Sunday afternoon arrived, one of my very best friends knocked on the door first, quickly followed by a slew of familiar faces. Friends from blogging, friends from high school, childhood baby-sitters, two of my “second mommies,” my pseudo-godmother, and even Ashley, my sweet blog friend from Domestic Fashionista—and she brought her husband along for the 2+ hour drive!

We spent the next few hours laughing, catching up, and eating plenty of chocolate treats. Throughout the party, my parents wove around the house, trying to snap a picture of me with every guest they know how much I love scrolling through photo albums and recalling fun memories like that! When the sun started falling in the sky, my friends began trickling out the front door, loaded down with plates of goodies to bring home and enjoy.


And now, thanks to your interest and support, I was able to release Healthier Chocolate Treats as an eBook yesterday! It contains those recipes I mentioned above, plus 50 more exclusive, brand new ones that have never appeared before on my blog. You can see a special sneak peek preview of everything inside here and get all of those recipes the very second you purchase the eCookbook!

So to celebrate, I’m throwing a virtual party—and inviting YOU! To RSVP, simply snap a picture of any recipe you make from the cookbook, and share it with me…

›› On Instagram, using #HealthierChocolateTreats and tagging me IN the photo itself
›› On Facebook, by posting it on the Amy’s Healthy Baking Facebook page
›› On Snapchat, by sending me a picture
›› Or through email, by using the subject “Healthier Chocolate Treats Recipe!”

And I’ll share your photo on the official Healthier Chocolate Treats page!


In the meantime, let’s also celebrate by eating these Dark Chocolate Cheesecake Thumbprint Cookies ! They’re similar to one of the recipes in Healthier Chocolate Treats (check out page 78!), which are one of my all-time favorite cookies… Rich, fudgy, and basically taste like brownies. Plus a creamy cheesecake filling, all for just 44 calories!

To start, you’ll need white whole wheat flour and unsweetened cocoa powder . White whole wheat flour is made by finely grinding a special type of white wheat, whereas regular whole wheat flour comes from heartier red wheat. This gives white whole wheat flour a lighter taste and texture, similar to that of all-purpose flour, but it still has the same health benefits as regular whole wheat flour.


As for the second ingredient, you just need regular ol’ unsweetened cocoa powder! Because you’re using a full ⅓ cup, there’s no need for Dutched or special dark cocoa powder. Those will make the cookies taste bitter—they’re already really rich and dark chocolaty without it!

It’s also very important to measure the cocoa powder correctly , using the spoon and level method or a kitchen scale. Too much cocoa powder will dry out your cookies, making the dough sandy or crumbly, and it will also make the cookies taste bitter. I highly recommend the latter option! This is the kitchen scale that I own, and it has been the best $20 I’ve ever spent. I use it every single day! It ensures that all of my baked treats turn out with the perfect taste and texture every time.

To keep the cookies clean eating friendly, you’ll sweeten them with coconut sugar instead of refined sugar. Coconut sugar is exactly what it sounds like—sugar that comes from coconuts! However, it does not actually taste like coconut! It has a slight caramel flavor, very similar to brown sugar, but it has the same pourable texture as granulated sugar.


And of course, the cheesecake filling! You’ll use Greek yogurt , Greek yogurt cream cheese , and vanilla crème stevia to make it. That’s it! Greek yogurt cream cheese is softer than traditional cream cheese. I found my Greek yogurt cream cheese at Safeway (their own Lucerne brand), and many Walmart stores sell this brand as well. In a pinch, Neufchâtel cream cheese would work as a substitute.

As for the last ingredient, stevia is a plant-based, no-calorie sweetener that’s also clean eating friendly. It’s very concentrated—a little goes a long way! You’ll only need ¼ teaspoon for this filling. This is the kind that I buy because I love its warm vanilla flavor. You can find it at many health-oriented grocery stores, as well as online. (And you’ll use it in all of these recipes of mine, too!)

Tip: To quickly fill the centers of each cookie, put the filling inside of a zip-topped bag. Snip off the corner, and pipe it into each cookie!

Then after a quick trip into the oven…


Time to eat one! Or, umm, four… ? And when you bake yours, remember to snap a picture and share it with me on Instagram using #amyshealthybaking and tagging @amyshealtybaking IN the photo! I’d love to see your cupcakes and feature your photo in my Sunday Spotlight series!


Recipe: Cherry thumbprints

1. Using an electric mixer with a paddle attachment, cream the butter, sugars, baking powder, baking soda and salt on high speed for 3 minutes. Scrape down the sides of the bowl.

2. Add the egg and beat for 1 minute. The mixture will be broken at first but will come together during creaming.

3. Add the cream and vanilla extract. Mix to combine. Add the flour all at once and mix until combined.

4. Wrap in plastic and chill for 30 minutes.

5. Heat the oven to 350 degrees. Separate the dough into 18 pieces. Shape into balls. Space the balls on 2 parchment-lined baking sheets and make a thumbprint in the center of each ball. Bake for 8 minutes.

6. Remove the pans from the oven. Gently press down the center of each cookie again. Place a generous teaspoon of jam in the center of each cookie. Bake for 8 more minutes. Remove from the oven and cool.

Each cookie: 139 calories 2 grams protein 19 grams carbohydrates 1 gram fiber 7 grams fat 4 grams saturated fat 29 mg. cholesterol 67 mg. sodium.

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Balsamic Cherry Dark Chocolate Scones

You might&rsquove noticed a bit of a cherry theme this week. Partly because I have a ridiculous sized bag of frozen tart cherries in my freezer, partly because I thought it was a cute not over the top way to celebrate Valentine&rsquos day/week and partly so we could talk a bit about tart cherries today.

This post is part of the Healthy Aperture Blogger Network as part of the #GoTart campaign. I was compensated for my time and received free samples of the tart cherries mentioned. As always, opinions and content are my own. Thanks for supporting the sponsored work I choose to feature.

I&rsquove been a fan of sour and tart foods pretty much since the beginning.

You could find me drinking the balsamic dressing (we weren&rsquot a bottled salad dressing kind of house) out of the bottom of the salad bowl or sucking on a lemon straight up as a kid. Ok, I still do the salad dressing thing, not gonna lie. The more it makes your lips pucker, the better.

You couldn&rsquot pay me to eat a Skittle. Sugary hard candy does absolutely nothing for me, but hand me a package of Sweet Tarts and I&rsquom a happy camper.

So hearing from the Cherry Marketing Institute that tart is going to be &ldquoin&rdquo this year is pretty damn exciting. Apparently, America is moving away from sweet (insert church choir cries of hallelujah here. If someone could send this memo over to Pinterest, I&rsquod appreciate it) and the sour/tart flavor profile is taking it&rsquos place.

Not only is the tart thing a nice change from the sickly sweet stuff that&rsquos trended for far too long (in my opinion) but it can also be good for you.

A sour taste in fruits and vegetables is often associated with more phytonutrient compounds and dried tart cherries in particular are a great source of vitamin A.

The cool thing about tart cherries is they&rsquore incredibly versatile too which you hopefully saw from my posts this week.

Paired with chocolate, they&rsquore a nice balance of sweet and tart for dessert, paired with savory spice, they can make a delicious addition to dinner and then of course, they can also hold their own as the main flavor profile like in these balsamic cherry dark chocolate scones.

Sweet, sweet scones aren&rsquot my thing. I love eating them for breakfast or with a cup of tea in the afternoon, not as a dessert.

I also love a good savory scone like these pumpkin parmesan scones or this half savory, half sweet one: apple butter bacon scones.

My favorite is when they have a hint of brightness in them from some fruit or zest (like in these strawberry lemon scones or these wild blueberry orange scones) and the tart cherries in these do just that.

If you&rsquore a sucker for sour like me, the balsamic glaze is the perfect addition. If you think that&rsquos too weird (well, you&rsquore crazy but whatever) just leave it off, you&rsquoll still get plenty of tart shining through from the cherries that were reduced with the balsamic beforehand.


Dark Chocolate Cherry Brownies

Rich and decadent, these Dark Chocolate Cherry Brownies are destined to delight you. Made with all HEALTHY ingredients, loaded with dark chocolate and sweet cherries, these brownies are truly a chocolate lover’s dream! Refined sugar-free, wholegrain and absolutely delicious.

I think I’m slightly hooked on a chocolate cherry combo! Which is not bad . cherries are super-healthy and low-calorie fruit. And chocolate is . well, CHOCOLATE! A superfood! Chocolate Cherry Smoothie is my favorite post-workout meal for some time now. And now that my mother-in-law supplies me with fresh cherries on a daily basis, there's nothing else for me to do than to enjoy this wonderful fruit in every form possible. in cakes, smoothies, fresh. while the season lasts.

Soon raspberry and blackberry season will start. Oh, man. I can hardly wait to start making Raspberry Lemon Cakes and Blackberry Chia Jam. Yummy! My family loves it.

Anyway, couple a days ago, I saw this amazing recipe for cherry chocolate blondies and as soon as I saw it I knew I MUST make this for my family. I immediately saved that recipe and decided to give it a go for a weekend.

And then the weekend came, and I started making the recipe, following all instructions that were given, when suddenly chocolate totally possessed me. I caught myself adding raw cacao to the mixture (which was not in the original recipe). At that point, I didn't have a clue what I was doing nor how this cake will turn out.

I was actually transforming blondies into brownies. To be more precise - I was creating these rich and sinfully sweet, delicious Dark Chocolate Cherry Brownies. It was the dessert I really needed that weekend.

The texture of these Dark Chocolate Cherry Brownies is absolutely amazing. Something between Fudgy Cocoa Pomegranate Brownies and Chocolate Banana Cake, but more like Double Chocolate Banana Muffins. only without the banana. The true queen in this brownie is CHERRY.

For making this Dark Chocolate Cherry Brownies, I used all HEALTHY ingredients. The batter is made with whole grains, in which I added coconut oil, super-healthy raw cacao powder rich in antioxidants and super-fragrant and amazing Ceylon cinnamon known for its many healthy benefits.

I used maple syrup as a sweetener, so these brownies are refined sugar-free. Lovely, right?!

To enrich these brownies with even more deliciousness, I also added chunks of dark chocolate (I'm using dark chocolate with 80% cacao made with unrefined sugars) and of course, a handful of beautiful sweet cherries that gave the amazing freshness and balanced the whole dark chocolatey taste nicely.

Dark Chocolate Cherry Brownies are.

  • made with all HEALTHY wholesome ingredients,
  • full of high-quality dietary fibers that promote good digestion and weight loss,
  • easy to prepare and can be made in just 20 minutes,
  • needs only a few simple ingredients,
  • refined sugar-free,
  • rich in nutrients and low in calories,
  • enriched with super spice – Ceylon cinnamon,
  • contain raw cacao – powerful antioxidant that elevates good mood, reduces stress and depression.

Dark Chocolate Cherry Brownies is the dessert you can enjoy completely guilt free. These are rich in nutrients and made without excess calories. PLUS so easy to prepare.

These are perfect with afternoon coffee or tea, and your kids will love it too! Dark Chocolate Cherry Brownies delighted me completely. Even my husband who isn't such a fan of cherries (he usually picks cherries out, but this this time he ate it all).


  • Measure flour correctly. Be sure to measure your flour correctly by scooping into your dry measuring cup and levelling off with a flat edge. For best accuracy use a kitchen scale. For a complete tutorial on how to measure your flour accurately, read this post.
  • Use Cold Butter. Make sure to use cold butter. The cold butter will coat the flour which will shorten the gluten strands making for a tender scone. And because the butter is cold, it will not be absorbed by the flour, so when those pieces of butter are in the oven the water in the butter will turn to steam creating flaky layers and helping the scones to rise.
  • Knead lightly. You don’t want to overwork the dough. Just knead enough for the dough to come together. Overworking the dough will develop the gluten causing the scones to be tough. It could also cause the butter to warm up and melt resulting in it getting absorbed into the dough.

Sometimes even as careful as you can measure, your dough will be on the dry side. I made batch after batch while working at a bakery and sometimes I needed to add a touch of extra cream to the dough.

Blame the weather. I usually do. Just add a bit more cream and knead the dough together.


Cherry thumbprints

That’s the optimist’s view, of course, the idea being that there’s nothing better, nothing more appealing, nothing, well, happier than a generous -- and in the most optimistic view, bottomless -- bowl of big, red, juicy, bursting-with-flavor cherries.

Implicit in the wonder of that bowl, at this point in the season, is the promise of the simple, exuberant pleasure of the coming parade of stone fruit. That, to a food lover, is the best thing about summer.

Lucky for us, most of the country’s sweet cherries are grown in the West. At my house, we can’t wait until the big, voluptuous berries of late May and early June appear, so we snatch up the smaller, tangy early varieties, such as Brooks, that are available early on. They’re hastily washed and thrown into a bowl on the kitchen counter. Within hours, a cool couple of pounds are greedily devoured as family members grab handfuls each time they pass.

Soon, and with a giddy sense of decadence, I pay luxury-tax prices for the first creamy yellow Rainiers. No regrets -- each cherry is a satisfying mini-mouthful of firm, tart-sweet fruit.

Although no farmers market has them all, several cherry varieties grown by Fresno-area producers appear throughout the season, from large, succulent, maroon Garnets, which show up in mid-May, to blushing Rainiers by the end of May to deep burgundy Bings during California’s peak-season month of June. For you-pick fans, cherry farmers in Leona Valley near Palmdale open their orchards beginning June 4 for harvesting of varieties including Bing, Rainier, Tartarian, Burlap, Stella, Van and others (call [661] 266-7116 for information).

As the local season wanes, Bings and Lamberts from Oregon and Washington will be in the supermarkets into July and even August.

After a few weeks, the first headlong rush to simply gobble up fruit subsides and I remember that other juicy stone-fruit delights await -- apricots, peaches, plums. So maybe I can slow down and set aside a few cherries to cook with. Properly set off with sugar and a little judicious pastry-making, cherries can not only retain flavor and shape but also deepen in intensity, mellowing and softening.

These three simple recipes preserve the integrity of the fresh fruit while offering adventures in texture and flavor combinations.

Pastry chef Kim Boyce’s quick cherry preserves are made in small amounts -- one-half pound of cherries to yield one-half cup preserves -- for spooning over ice cream or a piece of cheesecake. Her method keeps cherry halves intact in a reduced syrup with a bright cherry taste, and the small-quantity recipe means you’ll spend only a few minutes pitting and preparing the fruit.

The preserves are also an ingredient in Boyce’s cherry thumbprint cookies, soft and golden, each with a generous dollop of cherry in the middle.

Cherries are the traditional fruit used in clafouti, the French country dessert originally from the Limousin region. Easier to make and less fussy than a pie or tart, the clafouti is made by pouring batter over fresh fruit and baking. It’s served hot from the oven, or at least warm, as a sweet finish to a family dinner. Variations are made using other fruits, such as plum or blackberry, but cherry clafouti is the classic. We turned to Julia Child for her wonderfully simple recipe.

If you still have a few cherries left at the end of the season -- after eating so many out of hand that you’re ready for apricots or peaches -- you might do as Boyce does and make a cherry cordial. She fills a sterilized jar with about one-half pound (1 1/4 cups) cherries, pours in enough amaretto to cover the fruit and adds up to 1 tablespoon sugar. Then she covers the cordial and stores it in a dark place for at least three months, preferably a year.


Chocolate-Raspberry Thumbprints

Dress this classic thumbprint cookie, from Dorie Greenspan's book Dorie's Cookies, with an optional drizzle of melted chocolate over the jam center.

Ingredients

  • 2 1/4 cups (269g) King Arthur Unbleached All-Purpose Flour
  • 1/3 cup (28g) unsweetened cocoa, Dutch-process or natural
  • 16 tablespoons (227g) unsalted butter, at room temperature
  • 2/3 cup (131g) sugar
  • 3/4 teaspoon fine sea salt
  • 1 large egg white, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (340g) raspberry jam
  • 2/3 cup (113g) milk or white chocolate chips, optional

Instructions

Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.

Sift the flour and cocoa together. Set aside.

In a large mixing bowl, beat the butter, sugar, and salt together on medium speed until smooth and creamy. Reduce the speed to low and blend in the egg white and vanilla.

Add the flour mixture in three additions, mixing only until the flour is absorbed before adding more, scraping the sides and bottom of the bowl between additions.

Scoop the dough in generous tablespoonfuls, and roll into balls. A tablespoon cookie scoop works well here. Place on the prepared baking sheet, and make an indentation in the center of each ball with your finger or the end of a wooden spoon handle.

Fill each indentation with raspberry jam.

Bake the cookies for 16 to 18 minutes, or until they feel firm to the touch and the jam is bubbling. Remove them from the oven and cool on the pan for 5 minutes before transferring them to a rack to finish cooling completely.

If you want to drizzle the cookies with chocolate, melt the chips in a bowl over simmering water, stirring until the chocolate is completely smooth. Drizzle over the cookies, then place them in the refrigerator for 30 minutes until the chocolate sets before returning them to room temperature to serve.

Store cookies, well wrapped, at room temperature for several days. Freeze for longer storage.


Chef's Notes

Turbinado sugar is a light golden brown, large-crystal sugar, sometimes labeled "raw sugar" or "Demerara sugar." It's available in some well-stocked supermarkets and natural-foods stores. If you can't find it, substitute additional granulated sugar. These cookies are best the day they are filled, but you can make both the cookies and the filling up to 3 days ahead. Store cookies airtight at room temperature chill ganache airtight. Melt ganache over hot water and cool (as described in recipe, following) before using.


Chocolate Cherry Cordial Thumbprint Cookies

It is one time where it is perfectly acceptable to bake cookies and whip up a batch of caramels within days of each other.

And then wash it down with a cup of hot cocoa or spiced cider.

For these Chocolate Cherry Cordial Thumbprint Cookies I originally had Chocolate Thumbprint Cookiess with jam centers in mind.

During a stroll down the Christmas Candy aisle at Target I was reminder how much our family loves the Cherry Cordial Hershey&rsquos Kisses &ndash a special flavor available seasonally for Valentine&rsquos Day and Christmas.

Of course I tossed a bag or two into the cart.

Then on Pinterest I saw this fun recipe for Cherry Chocolate Kisses.

I decided to combine the two ideas to create a Chocolate Cherry Cookie with a Cherry Chocolate Kiss in the center.

These Chocolate Cherry Cordial Thumbprint Cookies are now a family favorite for Christmas.

Flavor Customizations for Chocolate Thumbprint Cookies

If you don&rsquot like cherries or can&rsquot find this seasonal kiss flavor from Hershey&rsquos you can totally customize the recipe.

Or maybe you just feel like making some other flavors along with these Chocolate Cherry Cordial Thumbprint Cookies.

Really, you can put whatever you want in the center of the thumbprint, but here are a few ideas.

Candy Cane Chocolate Thumbprint Cookies

Add crushed candy cane to the batter and place candy cane Hershey&rsquos Kisses in the middle.

Coconut Chocolate Thumbprint Cookies

Add shredded coconut to the batter and place a Hershey&rsquos Kisses filled with Coconut Creme on top.

Caramel Chocolate Thumbprint Cookies

Leave out the cherries from the batter and top with a Hershey&rsquos Kisses filled with Caramel.

Orange Chocolate Thumbprint Cookies

Add diced candied orange peel bits to the batter and fill the center with orange marmalade.

Chocolate Thumbprint Cookies with Jam

Leave out the cherries and add your favorite jam flavor to the center: raspberry, marmalade, strawberry, etc.

Raspberry Chocolate Thumbprint Cookies

Leave out the kiss from the center and instead, fill the center with homemade raspberry curd.

I love how the heat from the cookies warms the cherry chocolate kisses, but they still hold their shape.

Such a pleasant surprise when you bit into the Chocolate Cherry Cordial Thumbprint Cookies!

We already devoured one batch of these fun cookies and will most definitely be baking up another batch just in time for several members of our family to arrive in town this weekend.

I think these would also be a huge hit for Valentine&rsquos Day.

MORE CHRISTMAS TREATS:

If you&rsquore looking for additional inspiration for your Christmas treats this year, here are a few other favorite Christmas recipes to go along with this recipe for Chocolate Gingerbread.

Be sure to check out the Christmas Recipes Archive and the Dessert Recipe Archives if you need help building the rest of your holiday treat plans.

Bittersweet Chocolate Swirl Fruit and Nut Bark pairs bittersweet chocolate, white chocolate, almonds, raspberries, strawberries, pumpkin and chia seeds for a delectable holiday treat.

Do you like making candied nuts?

Cinnamon Vanilla Glazed Walnuts or Sweet and Spicy Rosemary Bar Nuts make great gifts or an addition to any exchange party for something sweet and savory as well as a great snack to have out for all your holiday parties.

This recipe for Chocolate Gingerbread Cake takes the classic flavors of Gingerbread and pairs them with dark cocoa.

This cake takes about 10 minutes to throw together and bakes up deliciously.

Candy Cane Crunch Funfetti Sugar Cookie Bars are super festive with red and green funfetti and crunch up candy cane sprinkled on top.

For a fun, unique twist on gingerbread cut out cookies, try these Chocolate Gingerbread Cookies!

Cranberry Pomegranate Walnut Bars are the perfect wintery recipe to add to your Christmas Baking list.

A crumb crust is layered with sweet and tart cranberries and topped with a crunchy and crumbly walnut topping.

What new Christmas Cookie recipe have you tried this year?