Holiday Thumbprint Cookies
Serves 4 | with Cranberry Spread and Blueberry Jam
These adorable thumbprint cookies are as fun to make as they are to eat! Rolled in pecans for crunch, these little gems are filled with tart cranberry spread and sweet blueberry jam for a fruity, festive treat.
Ingredients: All-purpose flour (wheat) • White sugar • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Clementine • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Pecans • Grade A egg.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
½ cup
White Sugar
(May contain Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)
4 tbsp
Cranberry Spread
(May contain Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
4 unit(s)
Blueberry Jam
56 g
Pecans
(Contains Pecans, Tree nuts May contain Tree nuts)
1 unit(s)
Egg
(Contains Egg)
1 unit(s)
Clementine
Not included in your delivery
8 tbsp
Butter*
(Contains Milk)
½ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Prepare a parchment-lined baking sheet.
- Zest clementine.
- Open one side of the package of pecans. Using a rolling pin or heavy-bottomed pot, crush pecans in their package until broken into small crumbs (or finely chop if you prefer). Add pecans to a shallow bowl.
- Add cranberry spread and blueberry jam to a small bowl, then stir to combine.
- Add flour and 1/2 tsp salt to a medium bowl, then whisk to combine.
- Separate egg yolk from egg white and place in two separate small bowls.
- Add clementine zest and sugar to a large bowl. Rub mixture together using your fingertips until fragrant. Add softened butter and 2 tsp water, then beat using a wooden spoon or handheld mixer until combined and fluffy, 2-3 min. Add egg yolk and beat until combined.
- Add flour mixture to the bowl with the butter mixture, then beat until combined and no floury streaks remain.
- Divide dough into 15-17 mounds, then roll each mound between the palms of your hand to form a ball.
- Brush one dough ball with egg white, then roll in pecans. Repeat with remaining dough balls. Place finished cookie dough balls on the parchment-lined baking sheet, spaced 1 inch apart. (NOTE: Use 2 baking sheets, if needed, to fit all of the cookies.)
- Using the back of 1/2 tsp measuring spoon, gently press the back of the spoon into the centre of each dough ball to form an indent. Repeat with remaining dough balls.
- Dollop 1/2 tsp-sized amounts of jam mixture into the centre of each indent.
- Place baking sheet in the fridge until cookie dough is firm, 15 min.
- Bake in the middle of the oven until lightly golden, 10-12 minutes.
- Remove holiday thumbprint cookies from the oven and let cool on the baking sheet for 2 min before transferring to a wire rack to cool completely.