Almond Cranberry Thumbprint Cookies
Our favourite is Cranberry-Orange Sauce, but these cookies can be a vehicle for any of your preserves. You can’t go wrong…strawberry-rhubarb, ginger-peach, blueberry, blackberry, raspberry, apple butter, marmalade…. Time to get some of that dusty canning off the shelf and give it new life.
Makes 2 dozen
- 3/4 cup Cranberry–Orange Sauce (see below)
- 1 cup almonds
- 1/4 cup confectioners’ sugar
- 1 1/2cups unbleached white flour
- 1/4 tsp salt
- 3/4 cup butter, softened
- 1 tsp vanilla
- 1/2 tsp almond extract
Preheat oven to 350°.
Toast almonds in the oven for 8 minutes, remove and allow to cool. Combine nuts and sugar in food processor until finely ground. Add flour and salt and pulse until combined. Add butter, vanilla and almond extracts and pulse a few times until dough comes together. Roll dough into 1.” balls and place on a parchment-lined baking sheet. Using your thumb, make a small indent in the middle of each cookie. Fill holes with 1 tsp Cranberry Orange Sauce and bake for 12–15 minutes.
Cranberry Orange Sauce
Makes 2 cups
- 1 cup fresh orange juice
- 1 tsp grated orange zest
- 4 cups cranberries, fresh or
- 1/2 cup honey (or more to taste)
Bring orange juice and zest to a boil in a heavy-bottomed pot. Add cranberries and honey and simmer uncovered for about 15 minutes, or until cranberries burst and sauce thickens. Serve warm or chilled.
From our newly published cookbook, Hollyhock Garden to Table, available here.
Cook with our cookbook authors, Moreka Jolar and Heidi Scheifley, Oct 18-23, on Cortes Island. Click here for info. And, find out more about what Moreka and Heidi are up to by checking out their blog.
Join the founder of Fungi Perfecti, Paul Stamets, for Mushrooms: Wild & Mysterious at Hollyhock, Oct 23-27.