Gingerbread Thumbprint Cookies

Makes 4 dozen

 3/4 c butter, room temperature

 1/3 c sugar

 1/3 c molasses

 2 c flour

 1 t baking powder

 1 t ginger

 1/2 t cinnamon

 1/2 t nutmeg

 14 cloves, ground

 1 c cranberries

 1/2 c water

 1/2 c sugar

Start off by making the cranberry sauce. Combine the cranberries, water and sugar in a small saucepan. Gently stir over medium heat until the sugar dissolves. Bring to a boil, lower heat and simmer 5 minutes until the cranberries burst. Remove from heat. Crush the berries using the back of a spoon and stir to form a relatively even consistency. Set aside to cool. 

Preheat the oven to 350 degrees. 

In a large bowl or stand mixer cream the butter, sugar and molasses. Stir in spices until well combined. 

In another bowl, combine flour and baking powder. 

Gradually combine the flour with the butter mixture. 

Using a teaspoon, scoop the dough into a ball and arrange on a cookie sheet about 1 inch apart. Using the back of a 1/4 teaspoon press an indentation into each mound of dough. Sure, they call them thumbprint cookies, but let’s be civilized here and not get our skin cells all over the cookies please, shall we? 

Bake for 10 minutes. 

Remove from oven. Fill each indentation with cranberry jam. Return to oven and bake 5 more minutes. 

Remove from oven and set aside to cool completely (at least 15 minutes) on a cooling rack. 

Serve to impressed party guests, loved ones, fortunate co-workers or men who fall through your chimney.

Recipe Source: http://www.yankeecook.com/gingerbread-thumbprint-cookies/