Even though my holiday cookie recipes are not original to my head I thought it would still be fun to share some of them. Whenever possible I try to use local and/or organic ingredients.
I have always been a bit nutty about saving recipes that I stumble across in magazines, etc. This recipe I happened to find when I was just out of college working at a small local newspaper. Land O Lakes had sent out recipe booklets to the media. When I saw this recipe I immediately held onto the brochure because I love raspberry jam!
Preparation time: 45 min Baking time: 14 min
*I must make large cookies because I just about get 3 dozen*
- 2 sticks of butter, softened
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 2 cups unbleached all-purpose flour
- Raspberry jam
- 1 cup powdered sugar
- 3 tablespoons water
- 1 1/2 teaspoons almond extract
- Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy.
- Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed.
- Cover; refrigerate at least 1 hour.
- Place rack in upper third of oven.
- Heat oven to 350 degrees.
- 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 1/4 teaspoon of jam.
- Bake one cookie sheet at a time for 14 to 18 minutes or until edges are lightly browned. Turn the cookie sheet half way through the bake time.
- Let stand 1 minute; remove cookies from cookie sheets.
- Cool completely.
- Whisk all glaze ingredients in small bowl until smooth.
- Drizzle the glaze over cookies. (I usually pour the glaze into a small plastic bag, snip just a tiny bit off a corner and gently pipe the glaze over the cookies.
- Substitute raspberry jam for your favorite flavor.
- You can also easily substitute the all-purpose flour, for example, with whole wheat pastry flour or another type of flour, depending on your preference.