Cranberry Thumbprint Cookies
These jewel-toned shortbread cookies are easy to make and perfect for the holiday season!
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Servings: 30
Calories: 99kcal
Ingredients
- 1 cup butter softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup whole berry cranberry sauce
Instructions
- Preheat the oven to 350°F.
- Add the butter, 2/3 cup sugar, and vanilla extract to a medium mixing bowl. Using a hand mixer, beat on medium speed for 1 minute, until combined.
- Add the flour and continue beating for an additional 2 minutes, until combined. The dough will be crumbly.
- Shape the dough into 1-inch balls. Use your thumb or a small spoon to make an indentation in the center of each cookie. The dough may crack slightly.
- Fill each indentation with a heaping 1/4 teaspoon cranberry sauce.
- Bake for 15 minutes, or until the edges are lightly browned. Let stand on the cookie sheet to set for 2 minutes then remove to a cooling rack. Cool completely and serve.
Nutrition
Calories: 99kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 49mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 290IU | Vitamin C: 0.05mg | Calcium: 1mg | Iron: 0.4mg
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