-
1
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two or more cookie sheets with parchment paper.
-
2
Make the Cranberry-Apricot Filling.
-
3
Place the jam in a small bowl.
-
4
If there are any large (greater than 1/2-inch) chunks of apricot in the jam, pull them out and chop them into small pieces.
-
5
Stir the pieces back into the jam along with the cranberries.
-
6
Set aside for use in Step
-
7
Mix the Gingersnap Thumbprints.
-
8
Mix the flour, spices, and salt together in a medium bowl.
-
9
Stir in the crystallized ginger, taking care to break apart any pieces that may be clinging to one another.
-
10
Set aside.
-
11
Place the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment.
-
12
Beat on medium speed until light and fluffy, about 1 to 2 minutes.
-
13
Add the molasses, egg yolks, and vanilla extract, and beat until well blended.
-
14
Scrape down the sides of the bowl as needed to ensure even mixing.
-
15
Turn the mixer to low speed and gradually add the flour mixture, blending just until incorporated.
-
16
Place the chopped almonds in a large bowl or cake pan to form a shallow layer.
-
17
Lightly beat the egg whites and set aside for use in Step
-
18
Roll the dough between your palms into 1-inch balls.
-
19
For the most uniform balls, first portion the dough into 1-inch mounds using a level 1 3/8-inch (#70) scoop or 2 level teaspoons per mound; then roll into perfect balls.
-
20
If the butter was overly soft to start, the dough may be sticky and hard to handle.
-
21
Chill as needed until easily shaped.
-
22
Take care not to overchill, however, or the dough may crack when you make the indentations in Step
-
23
Work with one ball at a time.
-
24
Lightly coat it with beaten egg white and then tumble in the almonds to evenly coat.
-
25
Roll between your palms again to firmly fix the nuts in place.
-
26
Repeat with the remaining balls.
-
27
Arrange the cookies 1 to 2 inches apart on the prepared cookie sheets.
-
28
Using your thumb or the end of a round-handled spoon, make a deep cup-shaped indentation in the center of each cookie.
-
29
Bake the cookies 13 to 14 minutes, or until the nuts are lightly browned.
-
30
Remove from the oven and re-press each indentation.
-
31
Fill each indentation with 1 rounded 1/2 teaspoon filling and then bake another 3 to 4 minutes.
-
32
(Note: Do not overfill or the jam may spill out of the cookie as it heats up.)
-
33
Using an offset spatula to prevent breakage, immediately transfer the cookies to wire racks to cool completely.
