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Cranberry Almond Shortbread Thumbprints

Cranberry Almond Shortbread Thumbprints

This colorful thumbprint shortbread cookie recipe makes for the perfect Thanksgiving or Christmas cookie.


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30 min
Prep Time
1 hr 15 min
Total Time
42
cookies

Ingredients

Cookie

1 cup Land O Lakes® Butter, softened

2/3 cup sugar

1/2 teaspoon almond extract

2 cups all-purpose flour

Filling

1/3 cup red plum jam or perserves

1/4 cup sweetened dried cranberries,  coarsely chopped

 

 *Substitute small wild cranberries or fresh red currants.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed.

  3. STEP 3

    Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly).

  4. STEP 4

    Combine jam and cranberries in small bowl. Fill each indentation with about 1/4 teaspoon jam mixture.

  5. STEP 5

    Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack.

Nutrition (1 cookie)

80 Calories
4.5 Fat (g)
10 Cholesterol (mg)
35 Sodium (mg)
10 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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