A dip in egg white and a quick roll in sugar adds a delightfully crisp crust to these holiday cookies. You'll have leftover jam--perfect for spreading on toast or for glazing the Cranberry Galette with Sesame Frangipane (see Associated Recipes).

Danielle Centoni
Source: EatingWell Magazine, December 2019

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Recipe Summary

active:
45 mins
total:
1 hr 45 mins
Servings:
24
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Ingredients

Cranberry Jam
Cookies

Directions

Instructions Checklist
  • To prepare jam: Combine cranberries, 1 cup granulated sugar, water, orange juice and lemon juice in a large saucepan. Bring to a boil over high heat. Cook, stirring occasionally, until the cranberries burst, about 5 minutes. Reduce heat to maintain a simmer and cook until thick and syrupy, about 20 minutes. Remove from heat and stir in 1/4 teaspoon each vanilla, cinnamon and salt and 1/8 teaspoon cardamom. Pour the jam through a fine-mesh sieve set over a medium bowl (discard solids). Let cool to room temperature, about 30 minutes. Refrigerate until ready to use.

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  • To prepare cookies: Preheat oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.

  • Spread almonds on one of the prepared pans and bake until just beginning to color, about 10 minutes. Let cool for 10 minutes.

  • Combine the almonds and 1/4 cup all-purpose flour in a food processor and pulse until the nuts are finely ground. Add the remaining 6 tablespoons all-purpose flour, whole-wheat flour, confectioners' sugar and salt; pulse to combine. Add butter, egg yolk, milk, almond extract and vanilla. Pulse until the mixture looks crumbly, then process for a few seconds until it clumps together and forms a dough.

  • Whisk egg white in a small bowl until foamy. Place granulated sugar in another small bowl and set a wire rack nearby. Divide the dough into 24 pieces and roll into 1-inch balls. Use a fork to dip each ball into the egg white, turning to coat and letting the excess drip back into the bowl, then place on the rack. Roll the balls in the sugar and divide between the prepared pans.

  • With the back of a small measuring spoon or melon baller, make an indentation in the center of each ball. Fill each with a heaping teaspoon of the jam. (You'll have about 3/4 cup jam left over.)

  • Bake the cookies, one sheet at a time, until the bottoms begin to turn golden brown, 12 to 15 minutes. Let cool on the pan for a few minutes. Transfer to a clean rack to cool completely.

Tips

To make ahead: Refrigerate jam (Step 1) for up to 1 week.

Equipment: Parchment paper

Nutrition Facts

123 calories; protein 1.8g 4% DV; carbohydrates 16.6g 5% DV; dietary fiber 1g 4% DV; sugars 10.8g; fat 5.8g 9% DV; saturated fat 2.6g 13% DV; cholesterol 18mg 6% DV; vitamin a iu 137.1IU 3% DV; vitamin c 1.5mg 3% DV; folate 12.6mcg 3% DV; calcium 13.6mg 1% DV; iron 0.8mg 4% DV; magnesium 10.8mg 4% DV; potassium 45.1mg 1% DV; sodium 52.8mg 2% DV; added sugar 10g.
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