Cranberry Thumbprint Cookies

Pre-heat oven: 375
Bake : 10 min

Thumbprints cookies:

2/3 cup butter, softened
1/2 cup sugar
2 egg Yolk
1 teaspoon vanilla
1 1/2 cups all purpose flour
2 slightly beaten egg whites
1 cup chopped pecans
cranberry sauce (recipe below)

Beat butter with an electric mixer on medium to high speed 30 seconds.
Add sugar. Beat until combined, scraping bowl.
Beat in egg yolk and vanilla until combined.
Beat in as much flour as you can.
Stir in any remaining flour.

Cover and chill dough for and 1 hour or until dough is easy to handle. (optional)

Grease cookie sheet; set aside.
Shape dough into 1 inch balls.
Rolls balls in egg whites , then in nuts.
Place 1 inch apart on the prepared cookie sheet.
Press your thumb into the center of each ball.
Bake in a 375 oven for 10 to 12 minutes or until edges are lightly browned.
Transfer to a wire rack and let cool.
Fill center with cranberry sauce (recipe below)

Cranberry Sauce

1 cup water
1 cup sugar
1 12 oz bag cranberry
1 diced apple
2 tsp corn starch

Bring water sugar to a boil.
Add cranberry, return to boil.
Cook 10 min, until pop open.
Take out a cup of liquid and add corn starch to it. Mix until dissolved.
Add the apple to the pot on stove.
Add liquid mix back to it the pot.
Stir. (You can mash cranberry's more depend on your liking).
Take off the heat.

Cool and refrigerate.