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Cranberry Thumbprints





Yields
Makes 25 cookies



Total Time
1 hr

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

 

This recipe, and others like it, can be found in the article “20 Recipes That Will Use up Your Fall Farmers Market Haul.”

Cranberry Thumbprints (1110)




Annabelle Breakey
  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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories172
% Daily Value *
Total Fat 10g13%

Saturated Fat 4.9g25%
Cholesterol 20mg7%
Sodium 11mg1%
Total Carbohydrate 20g8%

Dietary Fiber 0.8g3%
Protein 1.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.