Yes, you read me right! The amazing and talented Jz (she’ll say p’shaw, but really it takes quite some time to pull this stuff together so don’t let her fool you! She works hard to make this event happen every year!) has once more pulled a cookie out of her….
What did you think was gonna say, you perv? *giggling*
Anyhow…it’s cookie day. And I baked my first batch of Christmas cookies yesterday to test out this recipe. I have never tried this one before but trust me…it’s fabulous. If you like the taste of almonds like this slut does? You’ll be drooling outside of your oven during their final baking minutes. You’ll drizzle the glaze on it while dancing on one foot then the other, trying to get them all done so you can scoop them offa the pan and into your face.
I know you will.
Because, hello…test bake yesterday.
So, these are shortbread cookies. They are SUPER simple to make, especially if you buy SEEDLESS raspberry preserves. (I didn’t and had to sieve it myself, which was a pain in the ass but well worth the trouble.)
The recipe says it makes 36 but I got 3 1/2 dozen instead. I use a cookie baller (you perv!) so that it’s faster and easier on my hands…a little dab of the thumb to make a divot, a jot of preserve and then you only have to wait while your mouth waters. I did also find for my oven that I had to add a few minutes of bake time. If they are lightly barely brown around the edges they are done. Without further ado, here’s my recipe. Be sure to visit all the other wonderful bakers and see what they’ve posted to fill out your holiday baking!
Raspberry and Almond Shortbread Thumbprints (preheat oven to 350*)
1 cup butter, softened 2/3 cup white sugar 1/2 teaspoon almond extract
Cream butter and sugar. Mix in extract.
2 cups all purpose flour
Add in flour until dough holds together. Roll dough into even balls appx 1.5 inches and place on ungreased cookie sheet. Make a small dimple on top of each cookie, fill with a dab of jam.
Bake 14-18 minutes until barely browned.
In a separate bowl mix:
1/2 cup confectioners sugar 3/4 tsp almond extract 1 Tbsp milk
(may need more milk or sugar depending on your glaze consistency)
When pan comes out of the oven, let cool for 1 minute, then drizzle a small amount of glaze over the top. They really do look like they’ve been “otherwise” glazed, if you catch my slutty drift…here’s what they looked like right after I took them off the pan and onto the cooling rack:
Do not eat all in one sitting. (If you do you won’t like me much afterwards. Just sayin’…!)
Okay, here’s the list of all the other sexy bloggers who are taking part in the cookie exchange this year. I urge you to go visit them, too! Many yummy ideas ahead!