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Day 2 of the Cookie Challenge ✨

Cranberry Orange Thumbprint Cookies 🧡

A delicious citrus cookie are topped off with a holiday inspired jam, these cranberry orange thumbprint cookies are soft and delectable. With orange zest within the shortbread and the juice in the jam, these buttery cookies are quick to make with a short chilling time.

INGREDIENTS:
SHORTBREAD COOKIE
-1/2 cup Softened Butter
- 3 Tablespoons of Sugar
-3 Tablespoons of Brown Sugar
-1 Egg Yolk
-1 Teaspoon of Vanilla Extract
-1 cup and 2 tablespoons of Flour & Salt
-1 tsp Cornstarch
-Zest of one orange
CRANBERRY ORANGE JAM
-1/2 Can of Canned Cranberry Sauce
-1 Teaspoon of Orange Zest
-1/2 Juice of an Orange
INSTRUCTIONS:
1. Mix the softened butter and sugar till it's pale yellow.
2. Add the egg yolk and vanilla extract and combine.
3. Combine the flour, salt, and cornstarch within the wet mixture.
4. Zest in one orange and combine the dough into a ball.
5. Chill dough for 20 minutes.
6. In a small pot, on medium-low flame add the cranberry sauce, orange zest, and orange juice.
7. Let the jam mixture simmer for about 3-4 minutes.
8. Set aside for the jam to cool.
9. Pre-heat oven to 350 degrees.
10. Scoop out each cookie and roll till its round and place of the cookie tray.
11. Take a tablespoon and indent the center of the cookie.
12. Add a teaspoon of jam into the center of each cookie.
13. Bake for 8-10 minutes and let it cool.

✨You’re not even gonna miss pie with these bars. Filled with chocolate and pecans, it’s the best of both worlds. And the best part is it’s quick to put together✨

❗️save & make this dessert ❗️

Recipe link: https://wereeating.com/chocolate-pecan-pie-bars/

Full Recipe:

Ingredients:

Shortbread Crust:

* 2 cups all-purpose flour, spooned and leveled (240g)
* ⅓ cup granulated white sugar
* ½ teaspoon salt
* ⅞ cup unsalted butter, (cold)

Chocolate Pecan filling

•¾ cup light brown sugar, packed
•2 oz chocolate
•⅓ cup maple syrup 
•2 tablespoon heavy cream
•½ teaspoon salt
•1 tsp of vanilla extract
•½ cup unsalted butter 
•3 cups pecan nuts, roughly chopped

1. Pre-heat oven to 350degrees
2. Combine all the shortbread crust ingredients and pulse till the dough is combined
3. Spread out evenly in a 9x13 baking dish
4. Bake the crust for 20 mins
5. In a medium-low pot add the butter, sugar, salt, vanilla, maple syrup, and heavy cream and combine.
6. Let it bubble for about 5-7 minutes and take it off the flame.
7. Add in the chocolate and stir
8. Add in the pecans and set aside
9. Once the shortbread is done, set it aside to let it cool.
10. Once cooled add the chocolate pecan mix
11. Bake for an additional 20 minutes
12. Once baked let it cook and slice!