Cranberry thumbprint cookies
These cookies are not only pretty to look at, they are also very tasty. Use the recipe to make your own cranberry thumbprint cookies
Servings: 16 cookies
Ingredients
- 225 grams unsalted butter
- 150 grams white sugar
- 2 tsp vanilla extract
- 280 grams flour
- Pinch of salt
- 1.5 oranges grated zest
- cane sugar
- cranberry compote
Instructions
- Cream the butter and sugar for a few minutes. Add the vanilla extract and mix well.
- Add the flour, salt and orange zest and knead into a firm dough. Wrap in cling film and refrigerate for at least an hour.
- Form balls of about 40g (1.5 ounce) of the dough. Roll in the cane sugar and place on a baking tray lined with baking paper. Leave plenty of space between the cookies.
- Press a thumb into each ball of dough. Spoon in some cranberry compote, I used about a teaspoon of compote per cookie.
- Bake the cookies for 15 minutes at 190°C/375˚F (conventional oven).
Tips
You can also replace the compote with jam of your choice.
How to store
Can be stored for up to a week in an airtight container.