It was extraordinarily gratifying to watch the cookies disappear. Our young guests were very civilized about sharing them—there weren't enough for everyone to have one of each kind. Someone commented on the small round cookie with the red center, and what was it called? Well, it isn’t called anything—it’s new and needs a name. Some time went by and names were tossed around and the platter continued to empty. Then Steb, Bella’s beau, said, “Cranberry Love Buttons.” What? “I think you should call them Cranberry Love Buttons!” And, so the cookie was named.
It was decided that this cookies would also make a lovely Valentine's Day treat.
Cranberry Love Buttons
See my earlier post “I’ll Take Mine Whole Please”.
1-3/4 c. flour
1 tsp. baking powder
¼ tsp. salt
¼ tsp. allspice
½ c. unsalted butter, at room temp.
¾ c. brown sugar
1 tsp. grated orange peel
Measure the dry ingredients into a bowl and stir to combine. In another bowl cream together the butter, the brown sugar and the orange peel until light and fluffy. Add the egg and beat to combine. Add the dry ingredients and beat to combine. Cover with plastic wrap and chill until firm, about 2 hours.
Preheat oven to 350. Lightly grease cookies sheets and set aside.
Measure dough into 1 inch balls using a 1 Tbsp. scoop. Roll between your hands to round and smooth. Place shaped balled onto the prepared cookie sheets two inches apart. Make a small indentation about halfway through the thickness of the cookie. (The rounded end of the handle of a wooden spoon works quite well.) Using a teaspoon, fill the indentation with cranberry sauce, mounding it slightly.
Bake the cookies for 8 minutes or until the edges are lightly browned and firm. Rotate halfway through baking time. Remove cookies from baking sheets to wire racks to cool completely. Store in an airtight container separated by wax paper.