I still remember the first year I baked Christmas cookies for my family. It was 2015 and I was just starting to catch the baking bug. I made red and green Christmas swirl cookies, gingerbread cookies, and these raspberry and almond thumbprint cookies. I posted a photo of all of my creations on my Snapchat story with the caption "Domestic Goddess". Oh I how I miss the twenty tens.
I've tested and tried several Christmas cookie recipes over the years, but I always find myself coming back to this one. Something about the simplicity of this recipe combined with how absolutely delicious it is makes it a staple in my annual holiday baking lineup.
A simple shortbread is filled with high quality raspberry jam and sprinkled with powdered sugar creating an addicting treat that you will absolutely love.
Ingredients:
2 cups + 2 Tbsp (300g) all-purpose flour*
1/4 tsp salt
1 cup (226g) unsalted butter, cold and diced into
1 Tbsp pieces 2/3 cup (140g) granulated sugar
1/2 tsp almond extract 1/2 cup seeded raspberry jam
Instructions:
Preheat oven to 350°F (180°C).
Whisk together flour and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a little while because the butter is cold.) Mix in almond extract then add in flour blend until mixture comes together (it will be dry and crumbly at first, but keep mixing until it comes together.)
Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with the back of your measuring spoon in each cookie (large enough to fit 1/4 - 1/2 tsp of jam).
Fill each cookie with 1/4 - 1/2 tsp jam.
Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
Cool several minutes on baking sheet then transfer to a wire rack to cool.
Using a sifter, sift powdered sugar onto the top of cooled cookies.
For a full video and tutorial, click below!
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