‘Member those cranberry-pomegranate-blueberry swirl brownies I made [and promptly devoured] last week? Well, the recipe [as I warned] made lots of sweet, tart + gooey cranberry sauce. Though I would’ve been equally content to continue just eating it with a spoon, straight from container to mouth while standing in front of the refrigerator door, I decided to use the sauce to make a classic holiday cookie – the thumbprint.
Though I had quite an issue with the first round of dough that I made, I tweaked the recipe on my own and had great success. This isn’t going to be your typical crumbly, soft cookie base, however. I added eggs which made the dough much more dense and chewy – which I liked quite a bit!
I brought these cookies [along with several dozen of two other recipes that will be posted this week] to my in-laws Thanksgiving celebration in Southern Illinois. I was worried these cookies in particular might be polarizing because the sauce is so tart + sweet. But they were well loved! I only left crumbs behind, in fact. Well, crumbs and a few gold jimmies [or sprinkles as you non tri-state [NY-NJ-PA] folk might call them] which are entirely optional. But really – it’s the holidays. If there’s ever a time sparkling is expected? It’s now. So take advantage of all the glitter!
Oh, and because this recipe make a smidge over 4 dozen cookies they are perfect to take to a cookie swap! It is easily halved though, too, so don’t let the yield volume scare you away.
I hope you had a wonderful holiday weekend with your loved ones. I sure did, and am looking forward to seeing my own immediate family in just a few weeks for Christmas!
What was your favorite holiday feast treat that you already are missing?
Cranberry-Pomegranate-Blueberry Thumbprint Cookies
prep time : 20 minutes bake time : 20 minutes yield : 4 dozen cookies
5 cups all-purpose flour
1 tsp salt
4 sticks [2 cups] unsalted butter, room temperature
2 cups confectioners’ sugar
4 tsp vanilla extract
4 large eggs, room temperature
gold sprinkles [optional]
1. Preheat oven to 350. Line baking sheets with silicone mats or parchment paper.
2. In a large bowl, whisk together flour and salt until well combined. Pour sprinkles [entire bottle] in a small bowl and set aside.
3. Cream butter, sugar and vanilla extract in an electric mixer on medium-high until light and fluffy, 3-5 minutes [seriously!].
4. Add eggs, one at a time, mixing on medium-high until combined and fluffy.
5. Add flour mixture to butter mixture in 3 separate batches, mixing on low until just combined.
6. Using a 3/4 oz purple scoop, scoop dough and drop dough, one scoop at a time, in the small bowl of sprinkles. Roll until each scoop is covered in sprinkles.
7. Place each cookie dough scoop on prepared baking sheet, leaving about 1″ – 1 1/2″ of space between. Press each scoop with your thumb, making a small indentation.
8. Bake for 18 minutes, rotating about halfway through. When sheets are rotated, press down with thumb on any cookies that might have inflated and lost their indentation.
9. Remove from oven and while cookies are still on the sheets and are warm, top with 1-2 teaspoons full of cranberry-blueberry-pomegranate sauce. Remove to wire rack to cool completely.
Bakers Notes : cookies will stay fresh in an airtight container at room temperature for 3-5 days.