Cranberry-Chocolate-Almond Thumbprint Cookies

1. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper or Silpat liners.
2. Cream together the sugar and butter in a large bowl; beat in the vanilla and egg until light and fluffy. Stir in the flour, cranberries, salt and mahlab.
3. Cover the dough with a sheet of plastic wrap and refrigerate briefly until it’s stiff enough to roll into balls. This should take about 10 minutes.
4. Pour the chopped almonds into a shallow bowl. Use a 1 tablespoon-sized scoop to measure out the dough. Roll each scoop of the dough into a ball and then lightly roll in the almonds (don’t overdo it with the almonds; you don’t need to completely coat the cookie).
5. Arrange the cookies about 1 inch apart on the prepared sheets. Gently press your thumb into the center of each to create an indentation.
6. Bake until the cookies are set and light golden on the bottom, about 10 to 12 minutes, rotating the trays once.
7. Immediately after removing from the oven, use the rounded side of a 1 teaspoon-sized measuring spoon to re-form the indentation in each cookie. Cool completely.
8. Once cool, melt the chocolate in a microwave (heat for 30 second increments, stirring in between) or in the top of a double boiler. Then stir in the butter until melted, and then stir in the milk.
9. Spoon about 1/2 teaspoon of the chocolate into the well in each cookie. Let the chocolate set before serving.

Note regarding where to find Mahlab: This spice is available at Middle Eastern grocery stores, specialty spice shops, and many gourmet food stores. And I’ve even seen it at Penzey’s Spices.