Fudge Sundae Cookies

If you couldn't already tell, I love thumbprint cookies. The base is a delicious butter cookie. From there you can roll the dough in chopped nuts, coconuts, toffee bits, etc. Then you make a little indent with your thumb and fill it with anything delicious like melted chocolate, nutella, fruit jam, lemon curd, the possibilities are endless!

For my Fudge Sundae Cookies, I rolled them in sliced almonds then topped them with chocolate and a cherry. The perfect hot fudge sundae in a cookie!

Fudge Sundae Cookies
Makes: 18 cookies

2 1/4 cups flour
1/2 tsp salt
2 sticks unsalted butter, softened
1/2 cup sugar
1 tsp vanilla
18 maraschino cherries
1 1/2 cups sliced almonds
1 egg, beaten
3 oz (1/2 cup) semi-sweet chocolate
1 tbsp unsalted butter

• Sift together the flour and salt. Set aside.
• In a stand mixer fitted with a paddle attachment, whip together the butter and sugar on medium for about two minutes until light and fluffy.
• Mix in the vanilla on slow speed until combined.
• Add the flour mixture in three additions until completely combined. The dough should be the texture of bread crumbs.

• Scoop out two tablespoons of cookie dough, about the size of a golf ball. Roll the dough into a ball.
• Roll the ball in the beaten egg, then in the almonds until it is completely coated.
• Place the cookie dough on a baking sheet lined with parchment paper then firmly place your thumb into the center of the ball and make an indent.
• Repeat until the baking sheet is full. You will likely need to make two batches.
• Bake at 350° F for 16 - 18 minutes until the cookies are slightly browned and firm.
• Let cool for two minutes before transferring to a cooling rack.
• Melt the chocolate and butter together. You can do this either in the microwave or in a bowl over some boiling water. Just be sure not to overheat the chocolate. You don't want it to seize up (turn dry and crumbly).
• Place about a teaspoon of the chocolate mixture in the thumbprint of each cookie. Then top each cookie with a cherry.