Cranberry Thumbprint Cookies

I got this recipe for Cranberry Thumbprint Cookies in an email from Challenge Butter before Christmas and finally got around to making it a couple of weeks ago.

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.

Happy Day After Christmas!

I hope everyone had a very merry Christmas. I had a beautiful day with my family, and it snowed!

Here's a song for you all for the day after Christmas. I love the message in it.

Christmas Joy!

I feel like I need to give myself a big dose of Christmas joy today. I'm going to start by watching this video a few times.

Pumpkin Pie With a Twist

I've been hungry for pumpkin pie for a month or more, so this past weekend, I finally baked one to quell my craving.

If you are making pumpkin pie for Thanksgiving dinner, consider this recipe. It is delicious. Maybe one of the best pumpkin pies I have ever eaten. What makes it so delicious? How about some eggnog in place of the usual evaporated milk. Give it a try, I don't think you will be disappointed.

Spiced Eggnog Pumpkin Pie

1 9" pie shell
1 (15 ounce) can pumpkin
1 1/4 cups eggnog
3/4 cup sugar
2 eggs
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg

Mix all the ingredients together and beat until smooth. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 45-50 minutes longer or until done. Let cool. Keep refrigerated. Enjoy!

Notes:
*I just used a basic shortening pie crust, but I grated some nutmeg into the flour to give it an extra boost of flavor and to tie in with the eggnog theme.
*I also used half brown sugar and half white, because I always do that with pumpkin pies.
*Since it was on sale at the grocery store, I used Southern Comfort Spiced Vanilla Eggnog.
*And, I did not eat the whole thing myself. I shared.