February in Review, and Christmas Cookie #2

A favorite photo…

A few highlights…

• I didn’t take any photos.  This picture is really from Feburary 2015!
• I didn’t write any blog posts
• What even happened in this month?
• Maybe there was no February 2016…

And a cookie recipe to go with it!

Print Recipe

Raspberry Almond Shortbread Thumbprint Cookies

Thumbprints are always pretty, and these were especially attractive and flavorful. I got the recipe from CookingClassy.com.

Course

Cookies and Bars

Servings

dozen

Ingredients

• 2 1/4 cups flour
• 1/4 tsp salt
• 1 cup unsalted butter cold and diced into 1 Tbsp pieces,
• 2/3 cup granulated sugar
• 1/2 tsp almond extract
• 1 egg NOT in the original recipe, but I needed it to get things to stick together
• 1/2 cup raspberry jam Bonnie Maman's brand is delish!

Glaze (optional)

• 1 cup powdered sugar
• 1 tsp almond extract
• 2 - 4 tsp water

Course Cookies and Bars Servings dozen Ingredients 2 1/4 cups flour 1/4 tsp salt 1 cup unsalted butter cold and diced into 1 Tbsp pieces, 2/3 cup granulated sugar 1/2 tsp almond extract 1 egg NOT in the original recipe, but I needed it to get things to stick together 1/2 cup raspberry jam Bonnie Maman's brand is delish! Glaze (optional) 1 cup powdered sugar 1 tsp almond extract 2 - 4 tsp water

Instructions

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl). Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry at first). My dough never wanted to come together, so I ended up adding an egg at this point and that worked just fine.
3. Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
4. Cool several minutes on baking sheet then transfer to a wire rack to cool. Drizzle cookies with glaze when when cool. Store cookies in an airtight container.

Glaze Instructions

1. Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency.
2. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.

Recipe Notes

Original recipe: http://www.cookingclassy.com/raspberry-almond-shortbread-thumbprint-cookies/

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