Today I managed to make a fairly sizable dent in my Christmas list. I bet if I put my mind and jogging shoes to it I just may finish up a few days before Christmas Eve. This will most definitely be a record for me! I thought I'd better bake a batch of Cranberry Orange Thumbprints just in case my energy runs low.
Back in February I baked Daisy's Puerto Rican Shortbread Cookies. I loved this recipe so much that I decided to go with it again. I made a few changes to the shortbread as well as switching up the filling. I thought a cranberry orange filling would be fun and festive.
The cranberry orange filling is a wonderful choice. It's tangy and just a little sweet. I have to admit, I've been eating a few of these cookies with my morning coffee.
I think these are pretty enough to give as a gift. Who wouldn't love to receive home baked cookies for the holidays. Such a heart felt gift. I'm thinking Santa will be leaving me something extra in my stocking if he finds these little goodies along side his tall glass of milk. Ho! Ho! Ho! :D
cranberry orange thumbprints
adapted from Daisy: Morning, Noon and Night recipe
makes 30-36 cookies
1 cup whole wheat pastry flour
1 cup all purpose flour
1 cup almond flour
1/3 cup evaporated cane sugar
pinch of salt
2 sticks cold butter, cut into 16 pieces
2 large eggs, beaten
*cranberry orange jam
Preheat oven to 350. Line baking sheets with parchment paper.
In a large bowl combine the flours, sugar and salt. Cut in the butter until the dough is loose and crumbly. Add the eggs and stir until the dough is smooth.
Using a level tbsp for each, roll the dough into balls and set them about 1 1/2 inches apart on the prepared baking sheets. Press down firmly on the center of each dough ball with thumb to create a well for the jam. Spoon about 1/2 tsp of jam into each well.
Bake for 20-25 minutes until edges are golden. Cool completely before serving.
*Cranberry Orange Jam
16 ounce package of fresh cranberries
1/2 cup fresh orange juice
1/2 cup water
1 tbsp grated orange zest
6 tbsp of baker's sugar
In a medium sauce pan, bring all ingredients to a boil. Reduce heat to medium and allow to simmer for 30 minutes until berries are are tender and mixture begins to thicken. Allow jam to cool before adding to cookies dough.