From Paulette Vickery's Recipe Collection

Cranberry Thumb Prints

cookies, fruits

1 each filling, using:
1/2 cup fresh cranberries, chopped
1/4 cup sugar
1/4 cup water
1 1/2 teaspoon corn starch
1 1/2 teaspoon water
1 each dough, using:
1 cup butter
1 cup sugar
1 each egg
1 teaspoon vanilla
2 1/4 cup flour
1/4 cup cocoa
1 teaspoon baking powder

To make filling, combine cranberries, sugar, and 1/4 cup water, in a small sauce pan. Combine corn starch and remaining water in a small bowl. Set aside. Bring cranberry mixture to a boil over medium heat. Reduce heat and add corn starch mixture, wisking constantly. Return to a boil wisking until thickened. Chill thoroughly. To make dough, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add egg and vanilla, and mix thoroughly. Combine dry ingredients for dough in a separate mixing bowl. Add to butter mixture, mixing well. Preheat oven to 350 degrees. Roll dough into 1 inch balls, and place on cookie sheet. Press thumb into the center of each ball. Place 1/2 rounded teaspoon filling into the indented thumb print in each cookie. Bake 13 minutes, or until slightly firm to the touch.

Yield: 30 servings





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