Cookie Swap 2014: Cranberry Lime Thumbprints

Cranberry Lime Thumbprints

The annual Great Food Blogger Cookie Swap has become one of my favorite traditions. This year I was inspired by some mailing tubes at the Container Store. It was completely random, but I fell in love with gold mailing tubes, and so I knew I would be making smaller cookies that would fit in the tubes!

I still had Thanksgiving on the brain when I made these, which is how I came up with the idea to use cranberry sauce instead of the traditional jelly. I also decided to add lime to the cookie. Cranberry lime sounded like a good combination, and it worked! I used lime essential oil, and it gave just the right amount of flavor.

This year I sent my cookies to Sprinkled with Jules, First Time Foods, and Celebrating Sweets. I received delicious cookies from Simply So Good (Norwegian Pepperkaker), Fleur Delicious (Vanilla Sprinkle), and My California Kitchen (Toffee Peanut Butter(scotch) Pudding).

If you’re a food blogger, you should definitely sign up for the cookie swap. You can go get on the mailing list now, and they’ll send you a reminder next year. It’s a lot of fun, you get introduced to new blogs, and you get to help fight kids cancer. It’s a win in every way!

Cranberry Lime Thumbprints


  • 2/3 c. butter
  • 1/3 c. sugar
  • 2 egg yolks (reserve egg whites)
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 5 drops lime essential oil
  • 1 1/2 c. flour
  • 1/3 c. cranberry sauce
  • 1/2 c. sweetened shredded coconut


  1. Cream together the butter and sugar.
  2. Add egg yolks and vanilla, beat well.
  3. Add salt and flour, mix well.
  4. Roll dough into 1/2 inch balls.
  5. Dip balls into slightly beaten egg whites and then dredge in coconut.
  6. Press down the center of each ball with your thumb, and add 1/2 tsp. of cranberry sauce to each cookie.
  7. Bake at 350º for 15 minutes.
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One Comment

  1. These sound yummy!!! Thank you for sharing.