Cranberry Thumbprints
Photo: Annabelle Breakey; Styling: Dan Becker
Instead of using jam, fill these bite-sized cookies with your extra Thanksgiving cranberry sauce.
How to Make It
Step 1
1
Heat oven to 350°. Whirl sauce in a food processor until smooth, about 30 seconds; set aside.
Step 2
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.
Step 3
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.
Step 4
4
Bake cookies until light golden brown, 12 to 15 minutes. Let cool completely on baking sheet.
Step 5
5
Note: Nutritional analysis is per cookie.
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
Directions
Step 1
1
Heat oven to 350°. Whirl sauce in a food processor until smooth, about 30 seconds; set aside.
Step 2
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.
Step 3
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.
Step 4
4
Bake cookies until light golden brown, 12 to 15 minutes. Let cool completely on baking sheet.
Step 5
5
Note: Nutritional analysis is per cookie.
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