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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Tart dried cranberries — salads, stuffing, trail mix, baking
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy
Italian pasta organized by shape — which sauce belongs with which pasta
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Tart dried cranberries — salads, stuffing, trail mix, baking
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy
Italian pasta organized by shape — which sauce belongs with which pasta
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Heat oven to 350°. Whirl sauce in a food processor until smooth, about 30 seconds; set aside. Beat butter and sugar together in the bowl of a standing mixer until smooth. Stir in vanilla extract. Add flour, spices, and salt, then mix on low speed until blended, scraping inside of bowl as needed. Stir in pecans. Form dough into 1 1/2-in balls and set 1 in. apart on a greased baking sheet. Use your thumb to press a well into center of each cookie. Spoon about 3/4 tsp. cranberry sauce into each well. Bake cookies until light golden brown, 12 to 15 minutes. Let cool completely on baking sheet. Note: Nutritional analysis is per cookie.