Cooking Instructions

• For cookies, beat butter, confectioners’ sugar and vanilla in large bowl with electric mixer until creamy.
• Add combined flour, walnuts and salt; beat just until combined.
• Add oats; beat just until combined.
• Cover and refrigerate dough until firm, about 2 hours or over night.
• For filling, combine cranberries, granulated sugar and water in small heavy sauce pan.
• Bring to a boil; reduce heat simmer gently, stirring frequently, until cranberries pop and mixture thickens.
• Cool slightly.
• Cover and refrigerate until ready to use.
• Heat oven to 350°F.
• Pinch off pieces of dough and roll into 1-inch balls.
• Place 2-inches apart on ungreased cookie sheets.
• Use thumb to make deep indentation in center of each ball.
• Bake 10 to 12 minutes or until bottoms are light golden brown.
• Cool 2 minutes on cookie sheets.
• Transfer to wire racks; cool completely.
• Store cooled cookies at room temperature in airtight container, separating layers with parchment or waxed paper, up to 3 days or freeze up to 3 months.
• Thaw in container at room temperature.
• To serve, fill centers of each cookie with 1/2 teaspoon cranberry filling.
• Melt chocolate according to package directions.
• Transfer to resealable plastic sandwich bag and seal.
• Snip tiny piece from corner of bag.
• Pipe chocolate over each cookie.
• Refrigerate just until chocolate sets.

Cook Note:

• To toast walnuts, spread walnuts in single layer on cookie sheet. Bake at 350°F until fragrant, 6 to 8 minutes. Cool completely before grinding in food processor or nut grinder.
• If desired, ½ cup jarred or canned whole berry cranberry sauce may be substituted for cranberry filling.
• If dough is refrigerated overnight, allow to stand covered at room temperature 15 to 20 minutes before shaping.