White Chocolate Cranberry Almond Thumbprint Cookies
White Chocolate Cranberry Almond Thumbprint Cookies are soft & buttery, vanilla & almond-infused thumbprint cookies rolled in slivered almonds, filled with cranberry jelly, and drizzled with melted white chocolate! These White Chocolate Cranberry Almond Thumbprint Cookies are irresistible!
Servings 24
Ingredients
For cookies:
- 2/3 cup butter softened
- 1/2 cup granulated sugar
- 2 egg yolks
- 1 tsp. vanilla
- 1 1/2 tsp. almond extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp. salt
- 1/2 - 3/4 cup finely chopped almonds
For filling & garnish:
- 1/2 cup whole or jellied cranberry sauce
- 4 oz. white baking chocolate or almond bark broken into small pieces
Instructions
For cookies:
- In a large mixing bowl, cream together butter and sugar.
- Beat in egg yolks, vanilla, and almond extract.
- Beat in flour and salt until just combined.
- Refrigerate for 1 hour or until dough is easy to handle.
- Shape into 1-inch balls.
- Roll each ball in chopped almonds to thoroughly coat.
- Arrange balls two inches apart on parchment paper or silicone mat-lined baking sheets.
- Press an indentation in the center of each dough ball using your thumb or the end of a wooden spoon.
- Bake at 375 degrees for 10-12 minutes, or until cookies appear set and edges are lightly browned.
- Remove to wire racks to cool completely.
For filling & garnish:
- In a small microwave-safe bowl, heat the cranberry sauce for about 1 minute, or until thin and liquidy.
- Spoon about a teaspoonful of cranberry sauce into the center of each thumbprint.
- In a small microwave-safe bowl, heat white chocolate on high for 30 seconds, stir, and continue heating for 15-second intervals until melted and smooth.
- Drizzle cookies with white chocolate, and allow to set.