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If you’re on Food Instagram, you might’ve seen the shiny, crimson cranberry curd tart of New York Times fame. That was the inspiration behind our recipe for cranberry curd thumbprint cookies, which are just as mouth-puckering and jewel-like, but with the portability of something bite-size. (Hello, holiday party.) The cookie base is butter, tender and flavored with orange zest for extra zing.
Since the holidays are busy even without a baking project, you can (and should!) make the curd a couple days ahead of time and refrigerate it until you’re ready to bake. The dough is stiff on purpose (this helps it hold the thumbprints while baking), so you may have to knead it by hand slightly before scooping. And while their namesake implies otherwise, we actually prefer to use a measuring spoon to indent the cookies for a uniform appearance (but shhh, don’t tell anyone).
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