Cranberry Pistachio Thumbprint Cookies

Makes 12

I love to use spelt four in these. You can substitute oat flour or even use 100% all-purpose flour. You can use store bought cranberry, raspberry, or cherry preserves instead of the cranberry jam.

Makes 15 cookies

4 ounces (1 stick) unsalted butter, room temperature 

¼ cup powdered sugar 

1 teaspoon vanilla extract 

1 cup all-purpose flour  

¼ cup spelt flour

¼ teaspoon sea salt

½ cup finely ground unsalted pistachios

3 tablespoons cranberry jam, recipe below, or use store bought

Preheat the oven to 350F Line a cookie sheet with parchment paper. Set aside. 

• In the bowl of an electric mixer using the paddle attachment, combine butter, sugar, and vanilla extract and mix on medium speed until light and fluffy, about 5 minutes.

• Add ground pistachios and mix on low speed until combined, about 1 minute.

• Add the flour and mix until thoroughly combined. The dough will look slightly stiff.

• Scoop about 1 tablespoon of dough roll into a small ball using a small ice cream scoop.

• Place on the cookie tray, and using your thumb, press down in the center of the dough to make a large circle. Place about  ½ teaspoon of the jam in the circle. You want the circle to be filled without overflowing.

• Place the cookie tray in the oven and bake for about 10-12  minutes or until the cookies are lightly golden and firm to the touch. Remove from oven and allow to cool completely before serving.  

Cranberry Jam

Makes 1 ½ cups

1 – 12 ounce bag fresh or frozen cranberries 

1 orange, peeled and seeds removed and cut into 8 pieces 

¼ cup granulated sugar 

1 teaspoon freshly grated ginger, optional 

In a food processor, combine cranberries and orange segments and pulse until smooth. 

Remove from the processor and stir in the sugar and ginger if using.  Place in a medium saucepan and cook over medium heat for about 20  minutes until thickened. Allow to cool before using.