Cranberry Thumbprint Cookies
- Low sodium
- Low fat
- Lactose free
- Low calorie
Ingredients
- 1 cup (250 mL) unsalted butter, softened
- 1/3 cup (75 mL) granulated sugar
- 1/4 cup (60 mL) cornstarch
- 1-1/2 tsp (7 mL) finely grated orange rind
- 1/4 tsp (1 mL) each nutmeg and cinnamon
- 1/4 tsp (1 mL) salt
- 1-3/4 cups (425 mL) all-purpose flour, sifted
- <strong>Cranberry Filling</strong>:
- 3/4 cups (175 mL) finely chopped fresh cranberries or frozen cranberries
- 3 tbsp (45 mL) orange juice
- 3 tbsp (45 mL) granulated sugar
- Pinch salt
- 1-1/2 tbsp (22 mL) red currant or apple jelly
Preparation
Line 2 rimless baking sheets with parchment paper; set aside.
In large bowl, beat butter with sugar until fluffy; stir in cornstarch, orange rind, nutmeg, cinnamon and salt until blended. Add flour, one-third at a time, stirring to make smooth dough.
Roll tablespoons/15 mL of dough into balls; place 2 inches/5 cm apart on prepared pans. With thumb, make indentation in centre of each. Refrigerate until well-chilled, at least 1 hour.
Cranberry Filling: Place cranberries in saucepan with orange juice, sugar and salt. Cook over medium heat, stirring, until cranberries are soft and liquid is evaporated; stir in jelly until melted. Transfer to bowl; let cool.
Spoon scant 1/2 tsp/2 mL Cranberry Filling into each indentation.
Bake cookies in top and bottom thirds of 275°F/140°C oven, rotating and switching pans halfway through, until bottoms are golden, about 45 minutes. Let cool on pans on racks. (Layer between waxed paper in airtight container and store for up to 1 week.)
Makes 30 to 36 cookies.
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