Cranberry Cookies

Happy Finley Friday! Today is also Black Friday…how many of you out there are brave enough to go shopping today?
I hope everyone had a good Thanksgiving. Here’s how Finley and I spent our Thanksgiving:

We spent the morning cozy-ing up on the couchFinley

…and the afternoon enjoying the weather and getting some exercise.

Then I baked some cookies using leftover cranberry sauce!

cranberry cookies


Cranberry Cookies

Though at the time i didn’t know it, I think I made this cranberry sauce just so I could use it to fill these thumbprint cookies. The spice and tartness of the cranberry and orange in the sauce pairs so well with these buttery shortbread cookies. It’s a match made in cookie heaven.
Cranberry Cookies | Thumbprint Cookies
Not only are these thumbprint cookies a great way to use up your leftover cranberry sauce from Thanksgiving they also make a good base for just about any filling you could think of. Jam, jelly or even chocolate or peanut butter can be used. I have to say they are extra delicious with this cranberry sauce but I may be partial to it ;)
My thumbprint cookies are more like GIANT thumbprint cookies. I wanted to make sure I got a nice amount of cranberry sauce in each one so the “thumbprints” are quite a bit bigger than an actual thumb. If I made them again I think I would make them smaller and just have more of them.
Cranberry Cookies | Thumbprint Cookies

Cranberry Cookies

Adapted from: Allrecipes.com
Yield: I got about 24 cookies out of this recipe
2 Cups All-Purpose Flour
1 Cup Butter (2 sticks)
1/2 Cup Packed Brown Sugar
1 Egg, Separated
1 Teaspoon Pure Vanilla Extract
1/4 Teaspoon Salt
1/4 Cup Walnuts, Finely Chopped
-Preheat oven to 300 degrees.
-Separate egg yolk from the egg white. Set the egg white aside for later.
-Cream together butter, sugar and the egg yolk.
-Add in vanilla extract, salt and flour and mix until combined.
-Pinch off some of the dough and roll it into a ball.
-Dip it into the egg white and then roll it in the finely chopped walnuts.
-Place on a parchment lined baking sheet.
-Bake cookies for 5 minutes.
-Remove from the oven and using your thumb or fingers press an indent into the center of each cookie and fill with cranberry sauce.
-Return to the oven and bake for 20-22 minutes or until bottom is lightly browned.
-Cookies will firm up as they cool.Cranberry Cookies | Thumbprint Cookies