I hope you end up with a little leftover cranberry sauce this year! If you do, these cranberry thumbprint cookies are perfect for that last bit of cranberry sauce that didn’t get gobbled up. Does anyone else feel like one of the best things about Thanksgiving is the leftovers?
This year, I may just skip the traditional Thanksgiving plate, and go straight to the turkey, cranberry, and stuffing sandwich on a homemade roll. It really is my favorite!
When I made these cookies, I happened to have whole cranberry sauce on hand, so I gave it a quick pulse in my mini food processor to smooth it out a bit. I think whole or jellied cranberry sauce would work fine, depending on your personal preference.
Speaking of Thanksgiving, this is the perfect opportunity to tell you all how thankful I am for you! For the last few months, I have really poured myself into this place I call Lovely Little Kitchen, and I’ve felt so encouraged by you all along the way. Thank you for faithfully following me, liking me, pinning me, and most of all, making my recipes and taking the time to tell me how you like them. I feel like I have a big bunch of cheerleaders right alongside me and on the other side of this screen, and I love all the comments and feedback I’ve received. Whether you just happened upon this cookie recipe, or have been following me from day one, THANK YOU! I’m definitely feeling the love and I hope you are too.
Cranberry Thumbprint Cookies With Almond Glaze
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 2.5 dozen 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Be sure to save that leftover cranberry sauce! You can use it to make these almond glazed shortbread cookies with a tangy cranberry center.
Ingredients
Cookies
- 1/2 cup butter softened
- 1/4 cup sugar
- 1 egg
- 1/4 teaspoon pure almond extract
- 1 1/4 cup all purpose flour
- 1/2 cup cranberry sauce
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon pure almond extract
Instructions
- Preheat oven to 375 degrees.
- On medium speed, cream together butter and sugar. Add egg and almond extract, and mix well.
- Gradually add flour and mix until just combined on low speed.
- Roll into teaspoon sized balls and place on a baking sheet. Make a small indentation into the center of the ball, and fill with a small scoop of cranberry sauce.
- Bake for 8-10 minutes. Cool on a cooking rack.
- Whisk powdered sugar and milk together until smooth and then whisk in almond extract.
- Pour the glaze into a small Zip-loc bag and cut of a small part of one corner of the bag. Drizzle glaze in a crisscross pattern over the cookies. The glaze will harden in 10-20 minutes.
Nutrition
- Serving Size: 1 Cookie
- Calories: 77
- Sugar: 6.7g
- Sodium: 28mg
- Fat: 3.3g
- Saturated Fat: 2g
- Unsaturated Fat: 1.1g
- Trans Fat: 0.1g
- Carbohydrates: 11g
- Fiber: 0.2g
- Protein: 0.9g
- Cholesterol: 14mg
Ethel says
Made these for our Christmas luncheon and they were great. I rolled mine in sugar before placing them in the refrigerator for about 15 min then baked them. Delish wonderful recipe. I also make my own cranberry sauce. The only way to go. Yum