Cranberry Thumbprints

By taniaf

Ingredients

• Cookies:
• 1 cup flour
• 1/2 cup yellow cornmeal
• 1/2 tsp salt
• 1 stick (4 oz) butter, room temp
• 1/2 cup plus 1 tbsp sugar
• 1/2 tsp orange zest
• 1 egg, separated.
• Filling:
• 4 oz fresh cranberries (1 cup)
• 1/2 cup water
• 1/4 cup sugar
• 1 strip orange zest

Details

Servings 2

Preparation

Step 1

Preheat oven to 350 degrees. Make the cookies: Whisk together flour, cornmeal, and salt in a bowl. Beat together butter and 1/4 cup sugar in mixer until fluffy. Add orange zest and egg yolk, mix well. Reduce speed to low. Add flour mixture, blend well.
Whisk egg white. Scoop 2 tsp dough and roll into a ball. Dip into egg whites, roll in remaining 1/4 cup sugar. Repeat with rest of dough, transfer to parchment-lined baking sheets about 1 inch apart. Gently press center of each ball with thumb. Bake 15 minutes. Gently indent each cookie again with end of wooden spoon. Transfer to wire racks to cool.
Make filling: Bring cranberries, water, sugar and zest to boil in small saucepan over medium heat. Reduce heat to simmer, gently mashing cranberries until thick, 5 minutes. Transfer to a bowl and let cool completely.
Spoon a small amount of filling into each cookie.