Cherry Almond Gingerbread Thumbprint Cookies

Name: Cherry Almond Gingerbread Thumbprint Cookies
Prep time: 20 min
Cook time: 10 min
Yield: 30
Cuisine: American,
Ingredients: 3 cups flour; 2 tsps McCormick® Ginger, Ground; 1 tsp McCormick® Cinnamon, Ground; 1 tsp baking soda; 1/4 tsp McCormick® Nutmeg, Ground; 1/4 tsp salt; 3/4 cup (1 1/2 sticks) butter softened; 3/4 cup firmly packed brown sugar; 1/2 cup molasses; 1 egg; 1 tsp McCormick® Pure Vanilla Extract; 1 cup cherry preserves; 1/4 tsp pure almond extract; 1/4 cup granulated sugar

Our gingerbread thumbprints are a delicious update on the classic jam-filled cookies. Cherry preserves with a touch of Almond Extract add festive flavor and color to spicy gingerbread cookies.

20m

PREP TIME

10m

COOK TIME

175

CALORIES

14

INGREDIENTS

Servings: 30 (2-cookie)

Ingredients

3 cups flour
2 teaspoons McCormick® Ground Ginger
1 teaspoon McCormick® Ground Cinnamon
1 teaspoon baking soda
1/4 teaspoon McCormick® Ground Nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1 cup cherry preserves
1/4 teaspoon McCormick® Pure Almond Extract
1/4 cup granulated sugar

KEY PRODUCTS

INSTRUCTIONS

1 Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
2 Preheat oven to 350°F. Mix cherry preserves and almond extract in small bowl. Set aside.
3 Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets. Use a 1 teaspoon measuring spoon to make an indentation in center of each cookie. Fill indentations with cherry preserve mixture (about 1 teaspoon each).
4 Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.