And here's another Secret Recipe Club reveal.   

Actually this is a fun one, not one of our regularly scheduled monthly reveals.

As is usual, we get paired with another blogger, and then have to pick, make and post about a recipe we find on the other persons' blog.

This month, in honor of Christmas, we're looking for and making cookie recipes, and who doesn't need more cookie recipes?   I know I do get in a rut and make the same kinds over and over and over.  But that's cause we like the ones I make, and I know how to make them.

I was paired with Andrea at Adventures In All Things Food, and while looking through her recipes I found the following;  

Cherry Pie Shortbread Thumbprint Cookies

I love Cherry Pie, and making a cookie that was like a miniature cherry pie, well, gee that was a no-brainer.

 We had Boat Club before this reveal so I did a private 'reveal' for them.    We usually have lots of sweets, but these, I just thought they would be extra special, and I was right. 


I think I need to make more.

Soon.

1 cup butter, softened
1/2 cup sugar
2 cups all-purpose flour (I used White Lily brand)
1 teaspoon vanilla extract (I used some Creme de Cacao)
1 can cherry pie filling
Icing:
1/2 cup powdered sugar
1 tablespoon milk (I used some heavy cream I had in the fridge)
1 teaspoon Creme de Cacao

Heat oven to 375 degrees.
Cream the butter and sugar together, then add the vanilla extract.   Slowly add the flour, and mix.  The mixture will seem a little dry, but that's OK.

It does hold together.   Use a small cookie scoop to form the balls.  Flatten then a little
then press either your thumb (these are thumbprint cookies) or use a small spoon to make an indentation to hold the filling.




 Spoon a little cherry pie filling in each indentation, I found that each one held one cherry plus a teensy bit of juice.  








 Bake for 15 minutes, the edges should be turning a light brown.
  Take them out of the oven and place the pan on a cooling rack.   The cookies do need to set for at least 10 or 15 minutes to finish setting up.  I just slid the parchment paper over onto the rack. 








Then mix the powdered sugar, cream and extract together, and spoon into a piping bag or a ziploc bag and snip off a corner.   Pipe over the cooled cookies.   Let them sit for a few minutes for the icing to set up, and then serve.