Chocolate-Covered Cherry Thumbprints

• 1/4 cup butter, softened
• 1/4 cup shortening
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 1 large egg, room temperature, separated
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup finely chopped salted roasted almonds
• 1/3 cup confectioners' sugar
• 1 tablespoon maraschino cherry juice
• 2 teaspoons butter, softened
• 1 teaspoon 2% milk
• 24 maraschino cherries
• 4 ounces milk chocolate candy coating, melted

1. Preheat oven to 350u0b0. In a large bowl, cream butter, shortening, brown sugar and salt until light and fluffy. Beat in egg yolk and vanilla. Gradually beat flour into creamed mixture. Refrigerate, covered, until easy to handle, 30 minutes.
2. Preheat oven to 350u0b0. Shape dough into 1-1/4-in. balls. In a shallow bowl, whisk egg white until foamy. Place almonds in a separate shallow bowl. Dip balls in egg white; roll in almonds.
3. Place 2 in. apart on ungreased
4. . Press a deep indentation in center of each with your thumb. Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks.
5. In a small bowl, beat confectioners' sugar, cherry juice, butter and milk until smooth. Fill each cookie with 1/4 tsp. filling; top with 1 cherry. Drizzle with candy coating. Let stand until set.

butter, shortening, brown sugar, salt, egg, vanilla, flour, almonds, sugar, maraschino cherry juice, butter, milk, maraschino cherries, milk chocolate

Taken from www.tasteofhome.com/recipes/chocolate-covered-cherry-thumbprints/ (may not work)