Cranberry

Thumbprint Cookies

INGREDIENTS - flour - almond flour - salt - butter - sugar - milk - vanilla - leftover cranberry sauce

STEP 1 Combine the flour, salt, and almond flour.

STEP 2 Cream butter and sugar. Add milk, vanilla, and mix again.

STEP 3 Add the dry ingredients to the butter mixture and mix. Let it chill for 2 hours.

STEP 4 Puree the cranberry sauce in a blender or in a bowl with an immersion blender.

STEP 5 Roll the dough into balls, make an indentation, and chill in the fridge for 30 minutes.

STEP 6 Fill with cranberry sauce and bake!

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This thumbprint cookie recipe is the perfect way to use your leftover cranberry sauce from Thanksgiving! Soft, buttery, and delicious!