Healthy Cranberry
Thumbprint Cookies

Spicy Cranberry Orange Filling:

12 oz Cranberries, fresh

2 Oranges, peeled and chopped

1 cup Sugar

1/2 teaspoon Cinnamon, ground

1/4 teaspoon Nutmeg, ground

1/8 teaspoon Cloves, ground

2 teaspoons Grated orange peel 

Low Fat Thumbprint Cookie:

4 – 4½ cups All-purpose flour

¼ cup Hazelnuts, toasted, diced

1 teaspoon Cinnamon

¾ teaspoon Baking soda

¼ teaspoon Salt

1¼ cups Sugar

¼ cup Butter or margarine

1 Egg

1 Egg white

1 teaspoon Vanilla

2/3 cup Applesauce

Spicy Cranberry Orange Filling

1. Place cranberries, oranges, sugar and spices in medium saucepan. Cover and bring to boil.

2. Turn down heat and simmer 12 to 15 minutes, stirring occasionally, until cranberries burst and mixture is consistency of jam. Remove from heat and stir in orange peel; set aside. 

Low Fat Thumbprint Cookies

3. Preheat oven to 375° F. Stir flour, hazelnuts, cinnamon, baking soda and salt together; set aside.

4. Cream sugar and butter or margarine together until blended. Add egg, egg white and vanilla. Beat until light and fluffy. Add applesauce and beat until blended.

5. Beating on low speed, slowly add flour mixture to creamed mixture. Beat until just blended. Cover and chill in refrigerator 1 to 2 hours.

6. Shape dough into 1-inch balls and place on greased baking sheet. Flatten dough into 3-inch circle with bottom of glass.* Using thumb, make a wide indentation on top of each cookie. Place 1 teaspoon filling into each center.

7. Bake at 375°F for 8 to 12 minutes until edges are lightly browned. Cool completely on wire rack. Makes about 3 1/2 dozen cookies.