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Cranberry thumbprints. (Ricardo DeAratanha / Los Angeles Times) |
Kim Gerber of Calabasas was one of the 10 winners of last year's Los Angeles Times Holiday Cookie Bake-Off with her cranberry thumbprints:
"As a children's nutrition advocate, I'm always looking for ways to make the food our children eat more healthful. When the holidays come around, the challenge becomes finding ways to eat more healthfully while still enjoying the festive treats of the season. Turns out, holiday cookies can be both delicious and nutritious. These whole-wheat cranberry thumbprints are chock-full of whole grain, flax and fruit to make them a more healthful alternative for holiday baking."
These festive cookies are one of the favorite holiday cookie recipes we've collected in our updated "Los Angeles Times Holiday Cookies" e-book. The cookbook now includes 65 recipes from a wide range of sources, including world-famous pastry chefs, favorite bakeries and home cooks. And check out the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook." The book shares more than 110 seasonal recipes to help you celebrate Thanksgiving, Hanukkah, Christmas and New Year's.
Each book is $4.99. They are available at the Los Angeles Times bookstore for Kindle, Nook and iBooks.
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Mac 'n' cheese recipes galore!
Go behind the scenes at the L.A. Times Test Kitchen
You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.
Cranberry thumbprintsTotal time: 1½ hours, plus cooling and chilling times
Servings: Makes about 6 dozen cookies.
Note: Adapted from a recipe by Kim Gerber.
Cranberry jam
1/4 cup plus 2 tablespoons water, divided
1/3 cup sugar
1/2 teaspoon orange zest
1 (10-ounce) package frozen cranberries
1 (1-inch) piece cinnamon stick
2 tablespoons corn starch
