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Photo: Annabelle Breakey; Styling: Dan Becker Photo by: Photo: Annabelle Breakey; Styling: Dan Becker

Cranberry Thumbprints

Instead of using jam, fill these bite-sized cookies with your extra Thanksgiving cranberry sauce.

Sunset NOVEMBER 2010

  • Yield: Makes 25 cookies
  • Total: 1 Hour

Ingredients

  • 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

Preparation

1. Heat oven to 350°. Whirl sauce in a food processor until smooth, about 30 seconds; set aside.

2. 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.

3. 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.

4. Bake cookies until light golden brown, 12 to 15 minutes. Let cool completely on baking sheet.

Note: Nutritional analysis is per cookie.

Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 52%
  • Protein: 1.7g
  • Fat: 10g
  • Saturated fat: 4.9g
  • Carbohydrate: 20g
  • Fiber: 0.8g
  • Sodium: 11mg
  • Cholesterol: 20mg
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Cranberry Thumbprints Recipe

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