Cranberry Thumbprint Cookies (Kopie)

 *****

makes 32 cookies

cranberry jam
12 oz fresh cranberries
1/2 c fresh orange juice
1/2 c water
5-6 T sugar

sugar cookies
1 1/2 c sugar
1 1/2 c flour
1/2 t salt
1/4 t baking soda
1 t vanilla
1 egg
1/2 c shortening

In a medium sauce pan, combine cranberries, orange juice, water and 4 T sugar, over low heat. Cover and allow to cook, 45 minutes, stirring occasionally. Taste, adding more sugar to desired sweetness. Cook an additional 10-15 minutes, until mixture thickens and most of the large cranberries pieces have dissolved. Cool in fridge.

Preheat oven to 375F. In a large bowl, combine sugar, flour, salt and baking soda. Stir in vanilla and egg. Add shortening, and combine well with a pastry blender or spoon. Place rounded teaspoons of dough on a greased cookie sheet (these should be small, making 32 cookies total—enough for two baking sheets). With your thumb, make an indent in each of the cookies, and add a teaspoon of cranberry jam.

Transfer to oven and bake 8-10 minutes, until edges begin to brown.

http://www.fresh365online.com/recipes/

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