Holiday Cookies | Raspberry Almond Thumbprint Cookies
December 3, 2014I love baking–especially in the winter time. When it is cold outside and your oven warms the house and the smell of cookies or bread fills the air–that is when baking is at its best. One baking tradition I’ve always loved is giving holiday cookies to neighbours and friends. The first Christmas that my dad was bishop in our church we saw too many baked goods hit our doorstep. When the treats first started coming our way I was excited. Once our kitchen counter became piled high with goodies, I remember groaning each time the doorbell rang, dreading the thought of having one more sweet to eat. So unless you’re overloaded with cookies, cakes, and other sweet treats, receiving a little homemade neighbour love is good thing.
I’m going to be sending a collection of holiday cookies (or bark, or homemade candy) your way over the next few weeks, and by sending it your way, I mean, I’m going to give you recipes and pretty pictures. At Christmas time, we should all try to be a little more neighbourly, don’t you think? I’ll be handing these goodies out to those near us and sending warm thoughts to those far away.
Tell me about your attempts at being neighbourly on instagram by tagging #HolidayCookiesWithTGT. I’d love to see what you’re making and how you package your goodies.
On to recipe number one (found it from this site). This is a delicious butter cookie, a thumbprint cookie with raspberry jam in the middle. The raspberry jam is first of all scrumptious, and second helps these cookies look totally festive. They are made with very few ingredients, which you probably have on hand all the time. To make it even better, these beauties can be made in a snap. They are the perfect neighbour gift when you’re running short on time, which this time of year, who isn’t?
- Ingredients:
- 1 cup Butter
- ⅔ cups Granulated Sugar
- 2 cups Flour
- ½ teaspoons Almond Extract Or Vanilla Extract
- 1 jar Raspberry Jam (12 Ounce Jar, Use As Much As You Need)
- 1 cup Powdered Sugar
- 1 Tablespoon Water
Process:Cream together the butter with the granulated sugar. Mix in flour and extract. Scoop out a spoonful of the mixture and shape into 1-inch balls. (The mixture will just barely come together.) Put each ball onto a cookie sheet and press your thumb into each one to make an indention. Put as much jam as you can put into each thumbprint.
Bake 14-18 minutes at 350 degrees.Once cookies are cooled, mix together the powdered sugar with the water and drizzle onto the cookies.
Makes about 24 cookies.