Tis the season for baking! If there is one thing that I must have every single year without fail is fresh baked Christmas cookies. Every year, my grandmother makes everyone their own bag of her pumpkin and chocolate chip cookies, which are amazing! Before we went on winter break, my roommates and I went on a little cookie baking spree of our own. My one roommate's mother came over with bins full of ingredients and in 6.5 hours we produced 11 different types of cookies. Now that's commitment! My favorite cookie that we made were the raspberry almond shortbread thumbprints. I loved them so much that I just had to share the recipe with you so that you can get in on the cookie goodness yourself!
- 1 c. butter, softened
- 2/3 c. sugar
- 1/2 tsp almond extract
- 2 c. all-purpose flour
- 1/2 c. raspberry jam
- 1 c. powdered sugar
- 2-3 tsp water
- 1 1/2 almond extract
What to Do:
Combine softened butter, sugar and 1/2 teaspoon almond flavoring in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
Heat oven to 350°F.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.
What are your favorite kinds of Christmas cookies?