Chocolate Covered Cherry Thumbprints

Makes: 54 cookies

Ingredients:

2 cups sifted flour
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
1/2 cup sugar
2 teaspoons vanilla
54 whole maraschino cherries, drained on paper towels
4 oz. (4 squares) semi-sweet chocolate

Directions:


In a medium bowl, combine flour and salt; set aside.

In a mixer fitted with a paddle attachment, cream butter.

Gradually add sugar and continue beating until light and fluffy.

Add vanilla.

Add 1/2 cup of flour at a time and beat until just blended before adding the next 1/2 cup.

Place dough in refrigerator and chill for 1-2 hours.

Preheat oven to 350ºF.

Shape dough into 1-inch balls

Place onto cookie sheets and place 2 inches apart.

Make a deep imprint on each cookie with your thumb.  (I liked the result I had with my index finger, but they would sound funny if they were called indexprint cookies.)

Place a cherry in each cookie.

Bake for 8-10 minutes, until cookies are set.

Cool on cookie sheets for 5 minutes before transferring to a wire rack.

In a medium bowl over a saucepan filled with an inch of simmering water, melt chocolate.

Spoon about 1/4 teaspoon of chocolate over each cherry.

Allow chocolate to set for a couple of hours.  You can also put them into the refrigerator to set.

Note:

Drain Cherries on a paper towel to remove excess juice before placing on cookie. It will make a better looking cookie.

Source:  365daysofbaking.blogspot.com

• 2 package Crescent Rolls
• 1 (21 oz) can Lucky Leaf Apple Cranberry Pie Filling
• 4 Tbsp cream cheese
• 1 1/2 tsp vanilla extract
• 1 Tbsp milk
• 1/3. c. powdered sugar
Icing
• 1/2 c. powdered sugar
• 1 tsp vanilla
• 2 tsp milk

Instructions

1. Unroll crescent rolls and separate. Place one crescent roll with the wide part in the muffin tin cup sprayed with non-stick cooking spray. Repeat until all Crescent Rolls are gone. Spoon Apple Cranberry pie filling onto Crescent roll.
2. Mix together cream cheese, vanilla, milk and powdered sugar until smooth. Spoon cheesecake mixture over pie filling. Take the three corners of the crescent roll and cover cheesecake and pie filling with the corners as well as possible. You might have to bend the tip of the crescent roll back over.
3. Bake at 375 degrees for 13-14 minutes or until golden brown. Remove from oven and let cool.
4. Remove cooled pie bites from muffin tin. Mix together icing ingredients and drizzle of pie bites!

Read more at http://www.julieseatsandtreats.com/2013/11/apple-cranberry-cheesecake-pie-bites/#FDyRKFsZy5Oz6LPs.99

• 2 package Crescent Rolls
• 1 (21 oz) can Lucky Leaf Apple Cranberry Pie Filling
• 4 Tbsp cream cheese
• 1 1/2 tsp vanilla extract
• 1 Tbsp milk
• 1/3. c. powdered sugar
Icing
• 1/2 c. powdered sugar
• 1 tsp vanilla
• 2 tsp milk

Instructions

1. Unroll crescent rolls and separate. Place one crescent roll with the wide part in the muffin tin cup sprayed with non-stick cooking spray. Repeat until all Crescent Rolls are gone. Spoon Apple Cranberry pie filling onto Crescent roll.
2. Mix together cream cheese, vanilla, milk and powdered sugar until smooth. Spoon cheesecake mixture over pie filling. Take the three corners of the crescent roll and cover cheesecake and pie filling with the corners as well as possible. You might have to bend the tip of the crescent roll back over.
3. Bake at 375 degrees for 13-14 minutes or until golden brown. Remove from oven and let cool.
4. Remove cooled pie bites from muffin tin. Mix together icing ingredients and drizzle of pie bites!

Read more at http://www.julieseatsandtreats.com/2013/11/apple-cranberry-cheesecake-pie-bites/#FDyRKFsZy5Oz6LPs.99