Cranberry Thumbprints

Makes 25 cookies

Preheat oven to 350 degrees.

2/3 cup cranberry sauce
1 cup unsalted butter, softened
3/4 cup light brown sugar
1 tsp vanilla extract
2 1/2 cups flour
3/4 tsp cinnamon
3/4 tsp allspice
pinch of salt
3/4 cup pecan pieces, chopped

Whirl cranberry sauce in food processor until smooth, about 30 seconds.

Beat butter and brown sugar in bowl of a stand mixer until smooth. Stir in vanilla extract. Add flour, cinnamon, allspice and salt, then mix on low speed until blended, scraping bowl as needed. Stir in pecans. Dough will be dry.

Form dough into 1 1/2 inch balls and set 1 inch apart on a greased baking sheet. Use your thumb to press a well into the center of each cookie, then fill with a small spoon of cranberry sauce.

Bake cookies until light golden brown, 12 to 15 minutes. Let cool completely on the baking sheet.