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Absolute Joy: 1 Cranberry Orange Marmalade Thumbprint Cookies

Cranberry Orange Marmalade Thumbprint Cookies
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Create festive Cranberry Orange Marmalade Thumbprint Cookies. These delightful treats combine a buttery shortbread base with a bright, tangy center perfect for holiday sharing.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cranberry orange marmalade
  • 2 tablespoons finely chopped pecans or walnuts (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, sugar, and salt until light and creamy.
  3. Beat in the egg yolk and vanilla extract until just combined.
  4. Gradually add the flour, mixing on low speed until the dough just comes together. Do not overmix.
  5. Roll the dough into small balls, about 1 inch in diameter.
  6. Place the dough balls on the prepared baking sheets, leaving about 2 inches between them.
  7. Use your thumb or the back of a small measuring spoon to gently press a deep indentation into the center of each dough ball.
  8. Spoon about 1/2 teaspoon of cranberry orange marmalade into each indentation.
  9. If using, sprinkle a few chopped nuts over the marmalade.
  10. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • You can substitute store-bought marmalade or make your own for the best flavor.
  • For a deeper thumbprint, chill the dough balls for 15 minutes before making the indentation.
  • Store cooled cookies in an airtight container at room temperature for up to one week.

Nutrition

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