Cranberry Jalapeno Thumbprint Cookies

Cranberry Jalapeno Thumbprint Cookies


December 10, 2015


¼ cup butter, softened

¼ cup shortening

¼ cup brown sugar (packed)

1 egg, separated

½ teaspoon vanilla

1 cup flour

¼ teaspoon salt

2 tablespoons Dennis’ Cranberry Relish

¾ cup finely chopped nuts (optional)


1Heat oven to 350 degrees.

2Thoroughly mix butter, shortening, and sugar, egg yolk, and vanilla.

3Work in flour and salt until the dough holds together. Shape dough into 1-inch balls.

4Beat egg white slightly. Dip each dough ball into the egg white (then roll in nuts if desired).

5Place 1 inch apart on an ungreased baking sheet; press thumb deeply into the center of each cookie.

6Add a dollop of Dennis’ Cranberry Relish into each thumb hole.

7Bake cookies about 10 minutes, or until light brown. Carefully remove from baking sheet after baking. Cool.

8After the cookies are completely cool, drizzle with glaze. (1/4 cup Confectioners’ sugar, ¾ tablespoon milk).