Recipe: Almond Cranberry Thumbprint Cookies

This recipe is from our Garden to Table cookbook and created by  author and Chef Moreka Jolar.
Our favourite is Cranberry-Orange Sauce (see recipe below), 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.

Almond Cranberry Thumbprint Cookies
Makes 2 dozen

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.

cookies2Add 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.

Moreka JolarMoreka Jolar is most fired up when creating good eats and motivating others to do the same. Her career has taken her from Vancouver’s artisan bakeries to busy island retreat centres. She has been a chef at Hollyhock for 15 years and co-authored the bestselling cookbook, Hollyhock Cooks and just recently, Hollyhock Garden to Table (Spring 2013).  Moreka’s passion for fresh, inspired foods is as infectious as her laughter.

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