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Crimson Cranberry Crater Cookies

Source of Recipe


Kathy Casey






List of Ingredients



• -- Filling --
  
• 1/2 cup cranberries, chopped
  
• 2 Tbsp water
  
• 1/4 cup sugar
  
• 1/8 tsp ground nutmeg
  
• 1 Tbsp minced Craisins (dried cranberries)
  
• 1 Tbsp raspberry jelly
  
• .
  
• -- Cookies --
  
• 1/2 cup (1 stick) butter, softened
  
• 1/4 cup packed brown sugar
  
• 1 egg, separated
  
• 1 tsp vanilla extract
  
• 1 tsp lemon zest
  
• 1/8 tsp ground nutmeg
  
• 1 cup flour
  
• 1 cup shelled hazelnuts, finely chopped
  






Instructions



1. To make the filling: Place the cranberries, water, sugar, nutmeg and Craisins in a small, nonreactive pan and bring to a boil. Reduce heat to medium-low to low, and simmer for about 4 minutes, until thickened and jam-like. Remove from heat and stir in raspberry jelly. Set aside to cool.
   
   
2. To make the cookies: Preheat oven to 350º F. In a large bowl, cream together the butter, brown sugar, egg yolk (reserve the egg white for later), vanilla and lemon zest. Mix the nutmeg and flour into the creamed mixture. (If very soft, chill for 10 to 20 minutes in the refrigerator.) Place the reserved egg white into a small bowl and whisk lightly. Roll heaping teaspoons of the dough into balls (you should have about 28 balls), dip each ball into the egg white, then roll in the nuts.
   
   
3. Place cookies on an ungreased baking sheet about 1-1/2 inches apart. Press your thumb gently into the center of each cookie. Fill each cookie center with about 1/2 teaspoon of the cranberry filling, dividing all of the filling between the cookies. Bake in the preheated oven for about 12 minutes, or until just set.
   
   Makes about 28 cookies.