Chocolate Cherry Thumbprint Cookies
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Chocolate Cherry Thumbprint Cookies Preparation
Heat oven to 350-degrees.
Beat margarine and salt in bowl with electric mixer on medium speed until light and fluffy. Gradually beat in sugar and vanilla. Mix in flour and nuts. Refrigerate dough 1 hour. Roll into 3/4 inch balls. Place 1 1/2 inches apart on ungreased cookie sheets.
Bake 5 minutes. Remove from oven and make depression in center of each with thumb or spoon. Bake 10 minutes or until lightly browned. Cool 3 minutes; remove from cookie sheets. Cool completely on wire racks. Place cherry in center of each cookie. Drizzle with melted chocolate. Let stand at room temperature until chocolate is firm.
For an extra splash of color, tint melted premium white chocolate with 1 or 2 drops of food coloring and drizzle over cookies. Or drizzle with untinted melted white chocolate and sprinkle with colored sugar.
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