Print Options:

Cranberry Thumbprints

Makes 25 cookies

Total Time
1 hr

Instead of using jam, fill these bite-sized cookies with your extra Thanksgiving cranberry sauce.

Cranberry Thumbprints

Photo: Annabelle Breakey; Styling: Dan Becker
  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
Step 1

Heat oven to 350°. Whirl sauce in a food processor until smooth, about 30 seconds; set aside.

Step 2

Beat 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.

Step 3

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 tsp. cranberry sauce into each well.

Step 4

Bake cookies until light golden brown, 12 to 15 minutes. Let cool completely on baking sheet.

Step 5

Note: Nutritional analysis is per cookie.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 172Calories from Fat 52
% Daily Value *
Total Fat 10g16%

Saturated Fat 4.9g25%
Cholesterol 20mg7%
Sodium 11mg1%
Total Carbohydrate 20g7%

Dietary Fiber 0.8g4%
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.