Instead of using jam, fill these bite-sized cookies with your extra Thanksgiving cranberry sauce.
About 2/3 cup cranberry sauce, drained
1 cup unsalted butter
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 1/2 cups flour
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
Pinch of salt
3/4 cup pecan pieces
How to Make It
Heat oven to 350°. Whirl sauce in a food processor until smooth, about 30 seconds; set aside.
Beat butter and sugar together in the bowl of a standing mixer until smooth. Stir in vanilla extract. Add flour, spices, and salt, then mix on low speed until blended, scraping inside of bowl as needed. Stir in pecans.
Form dough into 1 1/2-in balls and set 1 in. apart on a greased baking sheet. Use your thumb to press a well into center of each cookie. Spoon about 3/4 tsp. cranberry sauce into each well.
Bake cookies until light golden brown, 12 to 15 minutes. Let cool completely on baking sheet.