Rebecca Firth of the blog Displaced Housewife created these jewel-toned Five-Spice Cranberry Jam Thumbprint Cookies. They come together quickly with no refrigeration time required. The Five-Spice Cranberry Jam is a holiday favorite in her household—make extra to serve with a cheese board at your next cocktail hour.
Five-Spice Cranberry Jam Thumbprint Cookies
Makes 21 cookies
Ingredients
- ½ cup (113 grams) unsalted butter, softened and cut into 8 pieces
- ½ cup (100 grams) granulated sugar
- 1 large egg yolk (19 grams), room temperature
- 2 tablespoons (30 grams) whole milk, room temperature
- 1 teaspoon (4 grams) almond extract
- 1 cup (125 grams) all-purpose flour
- ½ cup (64 grams) bread flour
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (1.5 grams) sea salt
- ½ cup (60 grams) confectioners’ sugar
- Five-Spice Cranberry Jam (recipe follows)
Instructions
- Position an oven rack in the center and preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light and fluffy, about 4 to 5 minutes, scraping the bowl as needed. Add the egg yolk, milk, and almond extract and beat on low for 1 minute.
- In a medium bowl, whisk together the all-purpose flour, bread flour, baking powder, and salt. Add the flour mixture to the butter mixture and mix on low until the dough comes together, stopping to scrape the bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Place them 2 inches apart on the prepared pans. Press your thumb into the center of each dough ball to create an indentation. Chill in the refrigerator or briefly in the freezer for 10 minutes.
- Bake one sheet at a time until the tops are set and dry to the touch, about 11 minutes. Immediately press down the centers again with the curved end of a wooden spoon if needed. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, sift confectioners’ sugar over the cookies and spoon 1 teaspoon (about 7 grams) of Five-Spice Cranberry Jam into each indentation.
Notes
These cookies are best the same day they are made. If preparing ahead, wait to sift the confectioners’ sugar and fill with jam until just before serving to preserve texture.
3.5.3251
Five-Spice Cranberry Jam
Ingredients
- 1½ cups (165 grams) fresh or thawed frozen cranberries
- ⅓ cup (67 grams) granulated sugar
- 2 tablespoons (12 grams) tightly packed orange zest
- ¼ cup (60 grams) fresh orange juice
- 1 teaspoon (2 grams) Chinese five-spice powder
Instructions
- Combine cranberries, sugar, orange zest, and orange juice in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer until the liquid has reduced and the cranberries are soft, about 15 minutes. Mash the cranberries with the edge of a spatula and stir in the five-spice powder. Transfer the jam to a heatproof bowl and cool completely before using. Store refrigerated in an airtight container for up to one week.
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