Cranberry Almond Thumbprints

Instructions

For the Almond Cookies

1. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and butter until smooth. About 3 minutes. Be sure to take the time to scrape down the bottom and sides of the bowl as needed.
2. Add the sugar, mix until combined.
3. Add the egg, vanilla, and almond extract, and mix for another 2 minutes.
4. Add the flour and baking soda, mix until combined and the dough starts to pull away from the sides of the bowl, about 2 minutes.
5. Cover dough and chill in the fridge for at least an hour, up to 2 days.
6. When ready to bake, preheat the oven to 350 and line two cookie sheets with parchment paper.
7. Use a standard 1 TBSP cookie scoop to portion the dough. Roll it into a ball in your hands and then roll it into the powdered sugar. Coat it liberally. Then place 12 cookies per sheet, leaving some space in between for spreading.
8. Use a tsp to press a well into the center of each cookie. Press slowly so that the edges don’t crack. Fill each well with the cranberry curd. Sprinkle on sliced almonds.
9. Place cookie sheet into the freezer for 10 minutes, then bake at 350 for 14 minutes. Freezing the dough prior to baking will help these cookies to not spread as much.
10. Remove from the oven and let cool on the hot cookie sheet for 4-5 minutes, then transfer to a cooling rack. Dust with extra powdered sugar if desired.

For the Cranberry Curd Filling

1. Add all ingredients to a medium saucepan and place over medium low heat.
2. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon.
3. Pour through a fine mesh sieve into a glass jar. Let come to room temperature and then chill until ready to use.