Description
Cranberry Almond Thumbprint Cookies are a delightful treat combining the tartness of cranberries with the nutty flavor of almonds. Perfect for holidays or any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped almonds
- 1/2 cup cranberry jam or preserves
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Mix in the almond extract.
- Gradually add the flour and salt, mixing until the dough comes together.
- Stir in the chopped almonds.
- Shape the dough into 1-inch balls and place them on the prepared baking sheet.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill each indentation with a small amount of cranberry jam.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the butter is softened for easier mixing.
- You can substitute almond extract with vanilla extract if preferred.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
