Spiced Cranberry Thumbprint Cookie Recipe

1 Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
Cream Butter and Sugar
3 Using a hand or stand mixer cream together the softened butter and granulated sugar until light and fluffy.
4 Add egg yolk and vanilla extract, and mix well until evenly distributed throughout the dough.
Add Dry Ingredients
6 In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves and salt. Gradually add this dry mixture to the creamed butter and sugar. Mix until just combined.
Shape Dough
8 Take 1 tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheets, leaving space between each.
Create Thumbprints
10 Use your thumb or the back of a rounded teaspoon to create an indentation in the center of each cookie. Don't press too hard; you want a well for the jam without flattening the cookie.
Chill the Dough
12 Let the cookies rest in the refrigerator for at least an hour while you make the jam
Make Cranberry Jam
14 Rinse the cranberries thoroughly and remove any stems or blemished berries. If using frozen cranberries, allow them to thaw.
15 In a medium saucepan, combine the cranberries, brown sugar, zest, lemon juice, ground cinnamon, ground nutmeg, ground ginger and a pinch of salt, and water.
16 Over medium-high heat, bring the mixture to a boil. Stir frequently to dissolve the sugar and ensure even cooking. Once boiling, reduce the heat to a simmer. Allow the cranberry mixture to simmer uncovered. Stir occasionally to prevent sticking and help break down the cranberries. The mixture will thicken as it cooks.
17 Once the jam reaches the desired consistency, remove the saucepan from the heat. Allow the jam to cool for a bit before adding it to the cookies
Fill Cookies with Cranberry Jam
19 Spoon a dollop of spiced cranberry jam into each thumbprint well. Be generous  the jam will bake beautifully and add a burst of flavor.
20 Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Keep an eye on them to prevent over-baking.