Brighten up your seasonal baking with these charming treats that feature a buttery, melt-in-your-mouth cookie base with a sweet and tangy cranberry filling.Customize them to your liking with any seasonal homemade jam or store-bought flavor you like.These cookies not only taste amazing but also add a splash of holiday color to your cookie platter.

Cranberry Thumbprint Cookies Print Recipe Pin Recipe Makes about 30 cookies Ingredients  ¾ cup (170 grams) unsalted butter, softened1¾ cups (210 grams) confectioners’ sugar, divided1 teaspoon (3 grams) kosher salt2 large egg yolks (37 grams), room temperature½ teaspoon (2 grams) almond extract2 cups (250 grams) all-purpose flour¼ teaspoon (1.25 grams) baking powder1 tablespoon (15 grams) waterQuick Cranberry Jam (recipe follows)Garnish: orange zest InstructionsLine baking sheets with parchment paper.In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1¼ cups (150 grams) confectioners’ sugar, and salt at medium speed until fluffy, 2 to 3 minutes, stopping to scrape bottom and sides of bowl.Beat in egg yolks and almond extract.Add flour and baking powder, beating until combined.Using a 1-tablespoon spring-loaded scoop, scoop dough (about 17 grams each), and roll into 1-inch balls.

Place 2 inches apart on pr

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