ROSEMARY THUMBPRINTS WITH CRANBERRY SAUCE
Servings
Makes 18 Cookies
Total time
30
minutesLeftover Cranberry Sauce meets crisp, buttery shortbread, studded with fresh rosemary. Only slightly sweet with little bites of salt, this day-after-Thanksgiving snack eats more like a savory nibble than a cookie. Use our Bourbon Vanilla Cranberry Sauce or Ginger Pear Cranberry Sauce for the filling – both work well with the buttery-herby cookie.
Ingredients
2 sticks unsalted butter
1/2 cup sugar
1 egg
1 Tbl chopped fresh rosemary
1 tsp Rosemary Sea Salt
3 cups all-purpose flour
Instructions
- Preheat the oven to 350°F. In the bowl of a food processor, pulse together the butter, sugar, egg and salt. Add in the flour and pulse until the mixture looks like cottage cheese. Very briefly pulse in the fresh rosemary.
- Turn the mixture out onto a work surface and continue working the dough with your hands, kneading until the dough is a smooth ball.
- Shape into 18 balls and place on two parchment-lined sheetpans. Make an indentation with your thumb for the cranberry sauce.
- Before adding the sauce, chill the dough for 20 minutes. After chilling, add a teaspoon of cranberry sauce to each indentation.
- Bake for 12-15 minutes or until the bottoms are golden brown. Cool for five minutes on the pans then move to a rack to cool completely.
