Today, Laura of I do deClaire and I are bringing you something special... a Christmas cookie swap! Every Friday until Christmas we'll each share a Christmas cookie recipe. It's the perfect way to really get into the holiday season! Today I'm sharing a Raspberry Almond Shortbread Thumbprint cookie recipe.
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| adapted from here |
Ingredients
for the cookies:
1 cup (2 sticks) butter, softened
2/3 cup sugar
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup raspberry preserves
almond slices (optional)
almond slices (optional)
for the glaze:
1/2 cup confectioners' (powdered) sugar
3/4 tsp almond extract
2 tsp milk
green food coloring (optional)
green food coloring (optional)
Directions:
1. Preheat oven to 350. Using a stand mixer, cream together
butter and white sugar until smooth. Mix in almond extract, then add flour and mix until dough comes together.
2. Roll dough into 1 1/2 inch balls, and place on cookie sheets fitted with parchment paper. Make a small crater in the center of each ball with your thumb, and fill each crater with preserves. Optional: add a slice or two of almonds on top of the preserves for a little something extra.
3. Bake for 14-18 minutes or until lightly brown. While cookies are baking, mix together the glaze ingredients.
4. When cookies are done, let cool for a minute on cookie sheet, then move parchment paper and cookies to a baking rack. Drizzle glaze over warm cookies.
5. Optional: for more festive cookies, add a drop or two of green food coloring to the glaze for red and green cookies!
J and I ate most of these last night as our Thanksgiving meal dessert, and they were a hit! I hope you and your family enjoy these this holiday season.
Don't forget to check out Laura's lemon cookies, too!
2. Roll dough into 1 1/2 inch balls, and place on cookie sheets fitted with parchment paper. Make a small crater in the center of each ball with your thumb, and fill each crater with preserves. Optional: add a slice or two of almonds on top of the preserves for a little something extra.
3. Bake for 14-18 minutes or until lightly brown. While cookies are baking, mix together the glaze ingredients.
4. When cookies are done, let cool for a minute on cookie sheet, then move parchment paper and cookies to a baking rack. Drizzle glaze over warm cookies.
5. Optional: for more festive cookies, add a drop or two of green food coloring to the glaze for red and green cookies!
J and I ate most of these last night as our Thanksgiving meal dessert, and they were a hit! I hope you and your family enjoy these this holiday season.
Don't forget to check out Laura's lemon cookies, too!
Thanks, Laura! I'm a fan of the almond extract as well, these were a really good use of it! :) Haha you're right, they are kind of like tea cookies! Christmas tea party! I might just have to do that with E. :)
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