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Cranberry thumbprints

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • Preheat oven to 350[degrees]. Whirls 2/3 cup cranberry sauce in a food
  • processor until smooth., about 30 seconds; set aside. Beat 1 cup
  • unsalted butter and 3/4 cup packed light brown sugar together in the
  • bowl of a stand mixer until smooth. Stir in 1 tsp. vanilla extract. Add
  • 2 1/2 cups flour, 3/4 tsp. each cinnamon and ground allspice plus a
  • pinch of salt, then mix on low speed until blended, scraping inside of
  • bowl as needed. Stir in 3/4 cup pecan pieces. 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 …

Details

Servings 25
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 350[degrees]. Whirls 2/3 cup cranberry sauce in a food
processor until smooth., about 30 seconds; set aside. Beat 1 cup
unsalted butter and 3/4 cup packed light brown sugar together in the
bowl of a stand mixer until smooth. Stir in 1 tsp. vanilla extract. Add
2 1/2 cups flour, 3/4 tsp. each cinnamon and ground allspice plus a
pinch of salt, then mix on low speed until blended, scraping inside of
bowl as needed. Stir in 3/4 cup pecan pieces. 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 … sauce into each well. Bake cookies until light golden brown, 12 minutes.

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