Sarah
Thumbprint cookies are one of those signature Christmas time sweets, that seem to make an appearance at any holiday party regardless of how small.
I think it’s because they have a melt-in-your-mouth texture, and combine so many things people love: buttery cookies, nuts, and jam. How much more homemade can you get.
These buttery little rounds are actually Swedish in origin, and their name means “raspberry cave” They will add beautiful color to a platter of treats.
This holiday season, I decided to combine two of my favorite flavors. Orange and cranberry.
I already had some of my low-carb cranberry sauce from Thanksgiving on hand, so it was perfect timing.
You can fill the thumbprint in the center with any fruit preserves you like. If you make your own sugar free jam, all the better. We’ve had both orange marmalade, and raspberry, and both were delightful.
This cookie recipe was a real trip down cookie memory lane for me. My mother didn’t do a lot of baking, but she’s always had a great love for cookies, and this is one that she would make on occasion.
Thumbprint cookies are wonderful with toasted walnuts or pecans, however, you can use whatever nut you prefer… Or omit them entirely. But I really do feel like they add something special.
Feel free to get family and friends involved with this recipe and do it in an assembly line.
This is an especially easy recipe with so few ingredients, it would be a really good teaching and learning tool for small children or grandchildren.
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Keto Orange Cranberry Thumbprint Cookies
Ingredients
- 2 cups almond flour
- 1/2 cup butter softened
- 2/3 cup powdered natural sweetener
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg room temp.
- 1 tsp orange oil
- 1 TB orange zest
- 1/3 cup pecans crushed(optional)
- 6 TB sugar-free cranberry sauce
Instructions
- Preheat oven to 375 degrees.
- Combine the butter, sweetener and eggs well using a hand mixer. Add extract(oil) and zest.
- In a separate bowl combine almond flour and baking powder. Add salt. Slowly add dry into wet mixture to form cookie dough.
- Form the dough into balls using a cookie scoop. Roll dough into chopped nuts. Place on parchment lined cookie sheet. Bake 8 minutes.
- Remove cookies. Using a clean thumb, or spoon, create an indention in cookie. Fill with cranberry sauce. Return cookie to oven. Bake 8 more minutes, or until lightly brown.
- Leave cookies to cool completely on baking sheet before removal.
Video
Notes
Nutrition
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