Cranberry-Almond Thumbprint Cookies

Cranberry-Almond Thumbprint Cookies

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From: EatingWell Magazine, December 2019

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).

Ingredients 24 servings

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Original recipe yields 24 servings
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  • Cranberry Jam
  • 2½ cups cranberries, fresh or frozen (10 ounces)
  • 1 cup granulated sugar
  • 1 cup water
  • ⅓ cup orange juice
  • 1 tablespoon lemon juice
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground cardamom
  • Cookies
  • ¾ cup blanched slivered almonds
  • ¼ cup all-purpose flour plus 6 tablespoons, divided
  • ½ cup plus 2 tablespoons white whole-wheat flour
  • ½ cup confectioners' sugar
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) cold unsalted butter, cubed
  • 1 large egg, separated
  • 1 tablespoon low-fat milk
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ½ cup granulated sugar

Preparation

  • Prep

  • Ready In

  1. 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 ¼ teaspoon each vanilla, cinnamon and salt and ⅛ 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.
  2. To prepare cookies: Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper.
  3. Spread almonds on one of the prepared pans and bake until just beginning to color, about 10 minutes. Let cool for 10 minutes.
  4. Combine the almonds and ¼ 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.
  5. 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.
  6. 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 ¾ cup jam left over.)
  7. 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.
  • To make ahead: Refrigerate jam (Step 1) for up to 1 week.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 123 calories; 6 g fat(3 g sat); 1 g fiber; 17 g carbohydrates; 2 g protein; 13 mcg folate; 18 mg cholesterol; 11 g sugars; 10 g added sugars; 137 IU vitamin A; 2 mg vitamin C; 14 mg calcium; 1 mg iron; 53 mg sodium; 45 mg potassium
  • Carbohydrate Servings: 1

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