Cranberry Thumbprint Cookie Recipe

Orange scented cookies are topped with a dollop of cranberry sauce in these festive Cranberry Thumbprint Cookies.

Oh, how I love December. A few nights ago, we went to a live Nativity that is put on here, and it really put me in the Christmas mood.

Oh yeah – and all of the baking has helped, as well. 🙂

Only in December can I make a new sweet every day and not feel guilty about it!!

I mentioned the other day that I have been a bit obsessed with cranberry and orange lately. Well, those flavors show themselves again today in these Cranberry Thumbprint Cookies. A sweet orange cookie is topped with some tart and sweet cranberry sauce for 2 bites that taste just like Christmas. Yep – it doesn’t get more festive than these little cookies!!

Every cookie needs a secret ingredient, and mine is Challenge butter. High quality butter, made from the best ingredients, including milk from cows that have not been treated with rbST. I truly believe that a quality ingredient like butter can really make a difference in your baking.

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Cranberry Thumbprint Cookie Recipe

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• Author: Deborah Harroun
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baked
• Cuisine: American

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Description

Orange scented cookies are topped with a dollop of cranberry sauce in these festive Cranberry Thumbprint Cookies.

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Scale 1x2x3x

Ingredients

• 1 cup Challenge Butter, softened
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 tablespoon orange zest
• 1 tablespoon fresh orange juice
• 1/2 teaspoon salt
• 2 1/2 cups all-purpose flour
• 1 cup whole berry cranberry sauce
• powdered sugar, for dusting, optional

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Instructions

1. Preheat the oven to 350ºF.  Line 2 baking sheets with parchment paper.
2. In the bowl of a mixer, beat the butter and the sugar together until light and fluffy.  Beat in the yolks, orange zest, orange juice and salt. Add in the flour and beat just until the mixture comes together.
3. Shape the dough into 1-inch balls.  Place on the prepared baking sheets, at least 1 inch apart.  Using the end of a wooden spoon or a floured finger, make an indentation in the center of each ball.  Bake until lightly golden brown, about 18 minutes.
4. Remove the cookies from the oven, and if necessary, use the wooden spoon to press down any indentations that may have puffed up.  Fill each cookie with about 1/2 teaspoon of cranberry sauce, then return the cookies to the oven for 2 minutes.
5. Let the cookies cool completely, then dust with powdered sugar, if desired.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include powdered sugar.

Nutrition

• Serving Size: 1 cookie
• Calories: 152
• Sugar: 8 g
• Sodium: 111 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 0 g
• Protein: 1 g
• Cholesterol: 35 mg

Keywords: cranberry thumbprint cookie