Cherry Nut Thumbprint Cookies

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  • Difficulty: Intermediate
  • Yield: 4 dozen cookies
  • Prep Time:  35 minutes
  • Bake Time: 20 to 25 minutes
  • Chill Time: 1 hour

Ingredients

  • 1 cup butter OR margarine
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup Karo® Light Corn Syrup
  • 2 eggs separated
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2-1/2 cups finely chopped walnuts
  • 1 can (21 ounces) cherry pie filling

Directions

  • Beat butter, sugar and vanilla together in a large bowl mixer at medium speed, until smooth. Beat in corn syrup and egg yolks. Stir in flour and salt until blended.
  • Cover; chill 1 hour, if necessary, until dough is firm.
  • Preheat oven to 325°F. Lightly beat egg whites in a small bowl. Roll dough into 1-inch balls; dip in egg whites and roll in walnuts. Place 2-inches apart on greased cookie sheets. With thumb make indentation in center of each cookie.
  • Bake for 20 to 25 minutes or until golden. Remove to wire rack. Cool completely. Fill indentations with cherry pie filling.
  • Variation: Instead of pie filling, a candied cherry half can be pressed into the center of each cookie before baking.

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Cherry Nut Thumbprint Cookies

  • Difficulty: Intermediate
  • Yield: 4 dozen cookies
  • Prep Time:  35 minutes
  • Bake Time: 20 to 25 minutes
  • Chill Time: 1 hour

Ingredients

  • 1 cup butter OR margarine
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup Karo® Light Corn Syrup
  • 2 eggs separated
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2-1/2 cups finely chopped walnuts
  • 1 can (21 ounces) cherry pie filling

Directions

  • Beat butter, sugar and vanilla together in a large bowl mixer at medium speed, until smooth. Beat in corn syrup and egg yolks. Stir in flour and salt until blended.
  • Cover; chill 1 hour, if necessary, until dough is firm.
  • Preheat oven to 325°F. Lightly beat egg whites in a small bowl. Roll dough into 1-inch balls; dip in egg whites and roll in walnuts. Place 2-inches apart on greased cookie sheets. With thumb make indentation in center of each cookie.
  • Bake for 20 to 25 minutes or until golden. Remove to wire rack. Cool completely. Fill indentations with cherry pie filling.
  • Variation: Instead of pie filling, a candied cherry half can be pressed into the center of each cookie before baking.