Nov 24, 2022 2 min read

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Cranberry Thumbprints

1 package Craisins (dried cranberries)

¾ cup butter or margarine, softened

1 cup sugar

2 eggs

1 teaspoon orange extract

1 teaspoon vanilla extract

2 cups quick cooking oats

1 ¾ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 12 ounce package white chocolate baking chips

1 cup chopped walnuts

Preheat oven to 350 degrees. Reserve ¼-cup dried cranberries. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs and extracts; beat until smooth. In a medium bowl, combine oats, flour, baking powder and salt. Add dry ingredients to butter mixture and stir until a soft dough forms. Stir in 1 ½ cups chips, remaining cranberries and walnuts.

Shape tablespoonfuls of dough into 1 ¼-inch balls. Place 2 inches apart on ungreased baking sheet. Make an indentation in center of each cookie with thumb. Place one reserved cranberry in each indentation. Bake 10 to 12 minutes or until tops are set and bottoms are browned. Transfer cookies to wire rack with waxed paper underneath to cool.

Place remaining chips in a heavy-duty resealable plastic bag. Microwave on medium power about 2 minutes or until chips melt. Snip off one corner of bag to create a small opening. Drizzle over cooled cookies and allow to harden. Store in airtight tin.

Debra Ruffing

Washington