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Black Forest Thumbprint Cookies

Total Time

Prep: 25 min.+ chilling Bake: 10 min./batch


5 dozen

My creation is special because I have captured the flavors of two classic desserts, Black Forest Cake and Cherries Jubilee in a cookie. The fudgy chocolate cookie is filled with a no-coo cherry mixture. Chopped almonds compliment the amaretto flavor in the filling and the cookie is an eye-catcher and oh-so pretty to serve during the holidays.—Barbara Estabrook, Rhinelander, Wisconsin
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  • 1 cup butter, softened
  • 1-1/3 cups sugar
  • 2 large egg yolks, room temperature
  • 1/4 cup 2% milk
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/2 cup dried cherries
  • 1/2 cup cherry spreadable fruit
  • 2 teaspoons Amaretto
  • 1 teaspoon grated lemon zest
  • 2 egg whites, room temperature, lightly beaten
  • 1-1/4 cups chopped almonds


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, milk and extract. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
  2. In a food processor, combine the cherries, spreadable fruit, Amaretto and lemon zest. Cover and pulse until chopped; set aside. Place egg whites and almonds in separate shallow bowls. Roll dough into 1-in. balls. Coat in egg whites, then roll in almonds.
  3. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with cherry mixture. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts

1 cookie: 90 calories, 5g fat (2g saturated fat), 15mg cholesterol, 44mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 1g protein.

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