It’s time for the tenth week of 12 Weeks of Christmas Treats blog hop. It’s hosted by Brenda Thompson from MealPlanningMagic.com. The blog hop goes live every Wednesday until Christmas. If you’d like to join us, please fill out the form on Brenda’s blog.
Time is flying by so fast. I can’t believe we’re nearing the end of the 12 Weeks of Christmas Treats. For this week’s entry, I intended to post a pumpkin pie but it was a failure (a.k.a I didn’t like it). I had to find a quick and tasty recipe and decided on this one that my friend Chris had given me last year. This is a tender butter cookie with raspberry jam or preserves in the center. You can add powdered sugar if you like but I think they are great without. The hubby and his friend loved them.
Yield: 48 cookies Cook Time: 12 minutes
- 1 cup (2 sticks) butter, room temperature or softened
- 3/4 cup sugar
- 3/8 teaspoons salt
- 1 1/2 large egg yolks
- 1 teaspoon vanilla extract
- 2 1/3 cups flour
- 3/4 cups raspberry jam or seedless preserves (I used preserves)
Step 1: Line two cookie sheets with parchment paper. Preheat oven to 350 degrees.
Step 2: With an electric mixer, cream together butter, salt and sugar for a few minutes until lightened in color and fluffy. Beat in egg yolks and vanilla until smooth. Gradually mix in flour until well combined.
Step 3: Form level teaspoons of dough into balls (mine had a little more dough) and place on cookie sheets about 1 inch apart. Indent each dough ball with knuckle or thumb and fill with 1/4 teaspoons of jam or preserves.
Step 4: Bake 12 to 14 minutes at 350 degrees until edges begin to become pale golden (mine didn’t change color but after they cooled the bottoms were light golden). Cool completely before removing them from the pan as they are delicate. Sprinkle with powdered sugar if desired.
Storing: Store cookies in a sealed plastic container.
Recipe minimally adapted from friend Chris’ family recipe.
12 Weeks of Christmas Treats Blog Hop
Week 10, November 27, 2013
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