Cranberry Curd Thumbprint Cookies
These cranberry curd thumbprint cookies were inspired by a festive, bright pink tart, and are sure to be a hit at the holiday party.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Stand mixer
- Fine-mesh sieve
- Piping bag
- Cookie scoop
- Cooling rack
- Measuring spoon
- Saucepan
- Stove
- Oven
- Mixing bowl
- Spatula
- Whisk
- Plastic wrap
- Zip-top bag
- Baking sheet
- Parchment paper
- Airtight container
Ingredients
- Cranberry Curd
- One 12-ounce bag fresh or frozen cranberries
- Zest and juice (about ½ cup) of 1 orange
- 1 cup granulated sugar
- ¼ teaspoon kosher salt
- 1 stick unsalted butter, at room temperature, cubed
- 2 large eggs
- 2 large egg yolks
- Thumbprint Cookies
- 2 sticks unsalted butter, at room temperature
- 1 cup confectioners’ sugar
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- Zest of ½ an orange
- 2½ cups all-purpose flour
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