Cranberry Thumbprints
9 ingredients
5 steps
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
-
1Heat oven to 350°. Whirl sauce in a food processor until smooth, about 30 seconds; set aside.
-
2Beat 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.
-
3Form 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.
-
4Bake cookies until light golden brown, 12 to 15 minutes. Let cool completely on baking sheet.
-
5Note: Nutritional analysis is per cookie.
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