CHERRY-ALMOND THUMBPRINTS PREP TIME 10 MIN. – COOK TIME 14 MIN. – READY IN 24 MIN. – SERVINGS 24


1 (16 oz) pkg ready-to-bake sugar cookie dough


1 cup maraschino cherries 2 cups sliced almonds


STEP 1 Preheat oven to 350°F. Divide the dough into 24 pieces and roll into balls. Arrange balls on a parchment-lined baking sheet, 2 inches apart. STEP 2 Use your thumb to create a thumbprint in the center of each cookie and add a cherry. Arrange sliced almonds around the edges. Bake for 14 min., then transfer to a wire rack to cool.


PER SERVING: 141 CALORIES, 8G FAT, 1G SATURATED FAT, 2MG CHOLESTEROL, 62MG SODIUM, 17G CARBOHYDRATE, 1G FIBER, 11G SUGAR, 2G PROTEIN 45


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