Black Forest Thumbprint Cookies

• 1 cup butter, softened
• 1-1/3 cups sugar
• 2 large egg yolks, room temperature
• 1/4 cup 2% milk
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 2/3 cup baking cocoa
• 1/2 teaspoon salt
• 1/2 cup dried cherries
• 1/2 cup cherry spreadable fruit
• 2 teaspoons Amaretto
• 1 teaspoon grated lemon zest
• 2 egg whites, room temperature, lightly beaten
• 1-1/4 cups chopped almonds

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, milk and extract. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
2. In a food processor, combine the cherries, spreadable fruit, Amaretto and lemon zest. Cover and pulse until chopped; set aside. Place egg whites and almonds in separate shallow bowls. Roll dough into 1-in. balls. Coat in egg whites, then roll in almonds.
3. Place 1 in. apart on ungreased
4. . Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with cherry mixture. Bake at 350u0b0 for 10-12 minutes or until set. Remove to wire racks to cool. Store in an airtight container.

butter, sugar, egg yolks, milk, almond, flour, baking cocoa, salt, dried cherries, fruit, lemon zest, egg whites, almonds

Taken from www.tasteofhome.com/recipes/black-forest-thumbprint-cookies/ (may not work)