Photo: Annabelle Breakey; Styling: Dan Becker
YieldsMakes 25 cookiesTotal Time1 hr
Instead of using jam, fill these bite-sized cookies with your extra Thanksgiving cranberry sauce.

How to Make It

Step 1
1

Heat oven to 350°. Whirl sauce in a food processor until smooth, about 30 seconds; set aside.

Step 2
2

Beat butter and sugar together in the bowl of a standing mixer until smooth. Stir in vanilla extract. Add flour, spices, and salt, then mix on low speed until blended, scraping inside of bowl as needed. Stir in pecans.

Step 3
3

Form dough into 1 1/2-in balls and set 1 in. apart on a greased baking sheet. Use your thumb to press a well into center of each cookie. Spoon about 3/4 tsp. cranberry sauce into each well.

Step 4
4

Bake cookies until light golden brown, 12 to 15 minutes. Let cool completely on baking sheet.

Step 5
5

Note: Nutritional analysis is per cookie.

Ingredients

  About 2/3 cup cranberry sauce, drained
 1 cup unsalted butter
 3/4 cup packed light brown sugar
 1 teaspoon vanilla extract
 2 1/2 cups flour
 3/4 teaspoon ground cinnamon
 3/4 teaspoon ground allspice
  Pinch of salt
 3/4 cup pecan pieces

Directions

Step 1
1

Heat oven to 350°. Whirl sauce in a food processor until smooth, about 30 seconds; set aside.

Step 2
2

Beat butter and sugar together in the bowl of a standing mixer until smooth. Stir in vanilla extract. Add flour, spices, and salt, then mix on low speed until blended, scraping inside of bowl as needed. Stir in pecans.

Step 3
3

Form dough into 1 1/2-in balls and set 1 in. apart on a greased baking sheet. Use your thumb to press a well into center of each cookie. Spoon about 3/4 tsp. cranberry sauce into each well.

Step 4
4

Bake cookies until light golden brown, 12 to 15 minutes. Let cool completely on baking sheet.

Step 5
5

Note: Nutritional analysis is per cookie.

Cranberry Thumbprints