Cranberry Thumbprint Cookies With Almond Glaze
Be sure to save that leftover cranberry sauce! You can use it to make these almond glazed shortbread cookies with a tangy cranberry center.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 2.5 dozen 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
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