Yield: About 2 dozen cookies
Preheat oven to 350 degrees F. Pinch off pieces of dough and roll them into 1-1/4-inch balls. Place the balls onto ungreased cookie sheets, pressing a thumb deeply into the center of the dough to make a large crater. Leave about 2 inches between each cookie. Mound the craters with cherry preserves and bake the cookies for 15 to 20 minutes, until the bottom edge of the cookie just begins to brown. Cool briefly on sheets, then transfer to a rack to finish cooling.
In this issue: Summer Off the Beaten Path
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