The tender, buttery cookie and the orange-cranberry flavor make it hard to leave these alone.
I’ll definitely be keeping this recipe to make again.
Cranberry Thumbprint Cookies
1 cup butter
½ cup sugar
2 egg yolks
1 Tbsp orange zest
1 Tbsp orange juice
½ tsp salt
2 ½ cups flour
1 cup whole berry cranberry sauce
Beat the butter and sugar until light and fluffy. Beat in yolks, zest, juice, and salt. Add flour. Shape into 1 inch ball. Make an indentation in each ball, then bake at 350 degrees until light, golden brown, about 18 minutes. Fill each cookie with cranberry sauce. Return to oven for 2-3 minutes. Enjoy.
Notes:
I thought the dough was a little dry and crumbly. I think the next time I make them I will reduce it by ¼ cup and see what happens.
I also found it was best to store these in the refrigerator.
