Almond Cranberry Thumbprint Cookies
3/4 cup Cranberry -Orange Sauce (see recipe below)
1 cup almonds
1/4 cup confectioners’ or icing sugar
1-1/2 cups unbleached white flour
1/4 tsp salt
3/4 cup butter, softened
1 tsp vanilla
1/2 tsp almond extract
Preheat oven to 350 degrees.
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 1-1/2″ 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 frozen
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.