Chocolate Cherry Thumbprints
Cook time: 12 minutes
Servings: 3 dozen cookies
1 cup butter, softened
2 cups sugar
2 eggs
2 teaspoons vanilla
3 cups flour
1 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 can (21-ounces)
Lucky Leaf Cherry Fruit Filling
1/2 cup chocolate chips
Heat oven to 350 F.
Cream butter and sugar until light and fluffy. Mix
in eggs, one at a time. Add vanilla and mix until
combined. Add flour, cocoa, salt, baking soda and
baking powder. Mix until combined.
Roll dough into two-inch balls. Place on greased
baking sheet or baking sheet lined with parchment
paper. Press thumb into center
of cookie to make well. Place cherries into each
cookie.
Bake for 12 minutes. Allow cookies to cool.
Melt chocolate according to package directions.
Drizzle over cookies. Let chocolate set and serve
immediately or store in airtight container.
Caramel Apple Cheesecake
Cook time: 35 minutes
Servings: 12-16
1 can (21-ounces) Lucky Leaf Premium Apple
Fruit Filling
1 9-inch graham cracker crust
2 packages (8-ounces) cream cheese, softened
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves
2 tablespoons pecans, chopped
Heat oven to 350 F.
Reserve 3/4 cup of fruit filling; set aside. Spoon
remaining filling into crust.
Beat together cream cheese, sugar and vanilla
until smooth; add eggs and mix well. Pour over fruit
filling. Bake for 35 minutes, or until center
of cake is set.
Cool cake to room temperature. In small sauceĀpan,
heat reserved fruit filling and caramel topping for
about 1 minute, or until spreadable. Spoon
apple-caramel mixture over top of cheeseĀcake and
spread evenly