Things are about to get cookie crazy around here.
Ok, not really, but they should. And in a perfect world (read: where calories don’t at all for the entire months of November and December), cookie crazy would be my life right now.
So instead of making festive cookies and candy round the clock, for the most part I’m whipping up holiday smoothies, making healthy homemade candy (like chocolate peanut butter cups and walnut fudge), and well, keeping my apple-a-day tradition alive. But there’s a method to my madness. Ladies, I know you get me; if I’m good most of the time, it means I can splurge on occasion.
I’d call Thanksgiving a worthy occasion.
I don’t know what your family usually puts out on our Thanksgiving dessert table. I’m going to wager a guess and say that some kind of pie (probably apple and/or pumpkin) is involved, and if not, then maybe pumpkin in another form. And then maybe a couple other smaller desserts, like homemade cookies or candy.
If that sounds about right, and you have about an hour to spare today or tomorrow morning, whip up these beautiful cookies. They’re festive (with jewel-toned cranberries), but a little unexpected (with the addition of mahlab), and completely delicious. They’d be like shortbread if it weren’t for the egg in the batter. They’re not quite like regular chocolate chip cookies either though; I adore chocolate chippers, but only on the first day they’re made. Not so with these little thumbprints. They stay fabulous stored in an airtight container at room temperature for up to a week.
And if you don’t have time to whip them up for dessert tomorrow, just make them the next time you want to try a lovely new cookie. They are perfect for the holiday season!
Recipe updated November 30, 2013, with special thanks to Carolyn T of Tasting Spoons.