Chocolate Cherry Thumbprints

A very pretty holiday cookie - a ring of chocolate with a pink filling and a cherry in the center. Plan ahead -these need an hour of chilling time. I use Ghirardelli brand cocoa powder, which I think makes these extra rich.

• Ready In: 1 hr 42 mins
• Serves: 48
• Yields: 4 dozen

Ingredients

• 1  cup unsalted butter
• 2⁄3 cup granulated sugar
• 1⁄4 cup  unsweetened cocoa powder
• 1  large egg
• 1 3⁄4 cups all-purpose flour
• 6  ounces  neufchatel cheese or 6  ounces cream cheese, at room temperature
• 3⁄4 cup  sifted powdered sugar
• 1  teaspoon vanilla extract
• 3  tablespoons maraschino cherries, drained and finely chopped
• 24  maraschino cherries, cut into halves, well drained

Directions

1. Using an electric mixer, beat together butter and the granulated sugar until well blended.
2. Add cocoa powder and beat until combined.
3. Add egg and beat until mixed well.
4. Add half of the flour and mix just until combined.
5. Using a wooden spoon, stir in the remaining flour until well blended (do not use mixer at this point or you will toughen the dough).
6. Cover and chill at least 1 hour or until easy to handle.
7. Beat cream cheese, powdered sugar, and vanilla until smooth.
8. Fold in the chopped cherries; set aside.
9. Form chilled cookie dough into 48 balls (1 inch in diameter each).
10. Place about 2" apart on ungreased cookie sheets, then gently press each ball with your thumb to make a dent.
11. Fill each dent with 1 tsp of the filling, then top each with a cherry half, cut side down.
12. Bake in a preheated 375°F for 10-12 minutes or until filling is set.
13. Let cool 1 minute on pans, then remove to racks to cool completely.
14. These must be stored in the refrigerator, but you may bring them to room temperature to serve; these freeze well.