Holiday Thumbprint Cookies

Name: Holiday Thumbprint Cookies Serves 4 | with Cranberry Spread and Blueberry Jam
Total time: 1 h
Yield: 2
Cuisine: 0
Ingredients: 1.5 cup All-Purpose Flour; ½ cup White Sugar; 4 tbsp Cranberry Spread; 4 unit(s) Blueberry Jam; 56 g Pecans; 1 unit(s) Egg; 1 unit(s) Clementine; 8 tbsp Butter*; ½ tsp Salt*

Serves 4 | with Cranberry Spread and Blueberry Jam

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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.

Allergens:

Wheat

•Pecans

•Egg

•Milk

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.

Preparation Time1 hour

Cooking Time5 minutes

DifficultyEasy

Ingredients

/ serving 4 people

1.5 cup

All-Purpose Flour

(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

½ cup

White Sugar

(May contain traces of: Sulphites, Milk, Tree nuts, Wheat, Egg, Soy, Peanuts, Crustaceans, Fish, Mustard, Sesame)

4 tbsp

Cranberry Spread

(May contain traces of: Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)

4 unit(s)

Blueberry Jam

56 g

Pecans

(Contains: Pecans May contain traces of: Mustard, Peanuts, Soy, Sulphites, Egg, Gluten, Milk)

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

Calories690 kcal

Fat27 g

Saturated Fat16 g

Carbohydrate85 g

Sugar48 g

Dietary Fiber4 g

Protein9 g

Cholesterol110 mg

Sodium320 mg

Trans Fat1.5 g

Potassium175 mg

Calcium50 mg

Iron2.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Zester

•Baking Sheet

•Small Bowl

•Measuring Spoons

•Large Bowl

•Brush

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.