Beech-Nut ®

recipe:

Apple, Blueberry and Cranberry Thumbprint Cookies

Apple, Blueberry and Cranberry Thumbprint Cookies
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What you’ll need:

Main Ingredients

• 1 1/2 cups unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla
• 3 1/4 cups all-purpose flour
• 1/2 tsp salt
• Icing sugar

Filling

• 2 jars (4.25 oz each) Beech-Nut Organics just apple, blueberry and cranberry
• 1/2 cup granulated sugar


Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 48 cookies

 

Directions:

Filling: In small saucepan, combine Beech-Nut Organics just apple, blueberry and cranberry with sugar; cook over medium heat, stirring often, for 5 minutes or until mixture is thick and bubbling. Let cool completely.

Cookies: Preheat oven to 350°F. Beat butter with sugar until light and fluffy. Add egg and vanilla; beat until completely combined. Add flour and salt; beat on low until just combined.

Roll by tablespoonfuls into balls; arrange 2 inches apart on parchment paper–lined baking sheets. Lightly press thumb into center of each ball to make small indentation; fill with 1/2 tsp of filling.

Bake in top and bottom thirds of oven, rotating and switching pans halfway through, for 20 to 22 minutes or until cookies are golden brown around edges. Transfer to wire rack; let cool completely. Dust with icing sugar.

 

Tip: Cookies can be stored in an airtight container for up to 3 days or frozen for up to 1 month.

 

Find Beech-Nut just apple, blueberry & cranberry
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