Cranberry Thumbprints Recipes
SHIRA'S CRANBERRY THUMBPRINTS
Orange-scented cranberries -- usually a seasonal relish -- get a spot on the dessert table in these two-bite cookies. The crunchy yellow cornmeal crust, brightened with orange zest, is a fitting match. Says Shira Bocar, "With the tart fruit, it makes a tasty little holiday package."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Make the cookies: Whisk together flour, cornmeal, and salt in a medium bowl. Beat butter and 1/4 cup sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Add orange zest and egg yolk, and mix well. Reduce speed to low. Add flour mixture, and mix until just combined.
- Lightly whisk egg white. Scoop 2 teaspoons dough, and roll into a ball. Dip into egg white, and roll in remaining 1/4 cup plus 1 tablespoon sugar. Repeat with remaining dough; transfer to parchment-lined baking sheets, spacing about 1 inch apart, as you work. Gently press center of each ball with your thumb. Bake, rotating sheets halfway through, until pale golden, 15 to 17 minutes. Gently indent each cookie again using the handle end of a wooden spoon. Transfer sheets to wire racks, and let cool. (Cookies can be stored at room temperature for up to 1 week.)
- Meanwhile, make the filling: Bring cranberries, water, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer, gently mashing cranberries, until thick and jamlike, 5 to 6 minutes. (If mixture is too thick, add a little water to thin.) Transfer to a bowl, and let cool completely. (Filling can be refrigerated for up to 1 week.)
- Spoon a small amount of filling into each cookie indentation.
RASPBERRY THUMBPRINTS
Berry jam really complements these tender, buttery treats rolled in nuts. With a ruby-red center, they're especially nice for the holiday season.-Linda Harrington, Hudson, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until dough is easy to handle., In a shallow bowl, whisk egg white until foamy. Place nuts in another shallow bowl. Shape dough into 3/4-in. balls. Dip in egg white, then roll in nuts., Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350° for 8-10 minutes or until set. , Remove to wire racks to cool completely. Spoon jam into each cookie. Store in an airtight container.
Nutrition Facts :
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- In a medium saucepan, whisk together one-fourth cup of water, the sugar and orange zest. Stir in the cranberries and cinnamon stick and bring to a low boil over medium heat. Reduce the heat to medium-low and continue to cook for 10 minutes, stirring occasionally.
- In a small bowl, whisk together the remaining 2 tablespoons of water with the cornstarch to form a slurry. Thoroughly stir the slurry in with the cranberry mixture and continue to cook for about 30 seconds, stirring constantly, to thicken. Remove from heat and set aside to cool. This makes a scant 1 1/2 cups jam, more than is needed for the remainder of the recipe. The jam will keep, covered and refrigerated, for up to 2 weeks.
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- In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, beat together the butter and sugar until light and fluffy. Beat in the egg, then the orange zest and juice. Reduce the speed of the mixer and slowly add the flour mixture until thoroughly combined to form a dough.
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