It’s that most wonderful time of the year when we strip naked and dance around the bonfire…oh. wait. That’s my *fantasy* not what really happens at this time of the year. Sillly me!
Actually, it’s hats (or shirts or pants or whatever your preference) off to Jz for once again donning her chef’s apron and heading up the great online cookie swap. No, we don’t actually swap cookies, but because we’re good girls and boys, we do submit (see what I did there? I can’t seem to stop myself!) a recipe to share.
It’s HNT and I was going to be all cutsey and hold up a few cookies but there’s no way a cookie will cover my girls, NOR can I hold up two cookies and take a titty selfie, so you’ll have to wait until next week for that.
So, before I forget, here’s the blog links to all the other pervie peeps who are baking this time around. Go visit their blogs for even more awesome treat recipes. At the end of the list, I’ll post my recipe. Which I have yet to make so forgive me for posting ahead of cooking. Actually–my stuff is half done…all my dough is in the fridge, but I won’t have time just now to actually ball them (hehehe…) and bake them.
(I tell you, when the sexy stuff is in short supply, there is much sexy punning around here…)
So here’s my offering and I’m going to cheat since it’s my blog and I can. And besides, if Jz spanks me I’m gonna like it, no lie. (The cheat is that I may have posted this recipe in a previous year but I’m too lazy to go and look!)
This is a Raspberry and Almond Thumbprint cookie, with a Glaze “frosting”. Trust me, it’s incredibly delicious if you love almond flavoring like I do. It’s a lovely little shortbread cookie, and the crisp tartness of the raspberry (seedless) jam is a lovely counterpoint to the not as sweet cookie, and the yummmmmmy sweet drizzled glaze. Quick and easy to make, and gone in a heartbeat if you don’t guard them! (From allrecipes.com and made each year in the nilla house!)
The recipe is here:
- 1 cup butter, softened
- 2/3 cup white sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup seedless raspberry jam
- 1/2 cup confectioners’ sugar
- 3/4 teaspoon almond extract
- 1 teaspoon milk
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.