I’m always on the lookout for quick dessert recipes that look more gourmet than they really are. I think these do a pretty good job of just that (and taste pretty good too!):
Paula Deen’s Chocolate-Cherry Thumbprints
1 (16.5 oz) package refrigerated sugar cookie dough
1/3 cup all-purpose flour
1 (21 oz) can cherry pie filling
1 cup semisweet chocolate chips, melted
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a medium bowl, combine cookie dough and flour. Beat at medium speed with an electric mixer until well combined. (***my note: make sure that it is VERY well combined, otherwise your cookie will be as flat as pancakes). Shape dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Make an indentation in center of each cookie with thumb. Bake for 8 minutes.
Remove cookies from oven, and press down indentations again. Spoon about 1 teaspoon cherry pie filling in center of each cookie, and bake for 3 to 5 minutes more. Cool on pans for 2 minutes. Remove to wire racks to cool completely. Drizzle with melted chocolate. (***my note: we had to mix a little vegetable oil in with our melted chocolate chips so that they would drizzle)
Makes about 2 1/2 dozen.