Always a holiday favorite in our family, these cookies look much fancier than they actually are. I whipped some up for a holiday cookie exchange that I hosted last night, and I think they went over pretty well! There are none left, so I guess that’s a good sign. This is a recipe that my mom has had for many years, so I’m not sure where it first came from. I did do a little research on the web to see if I could find the original source, but all the recipes I found were just a bit different than this one.
1 cup softened butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1/2 cup raspberry jam (mom swears by Smucker’s raspberry preserves)
1. Mix butter, sugars, egg, and vanilla in a large bowl using an electric mixer.
2. Mix in flour and baking powder.
3. Chill in the refrigerator for at least a few hours, although over night is fine.
4. Once chilled, divide dough into 8 equal parts. Shape each part into a round strip, about 8 inches long by 1/2 in wide, and place on an ungreased cookie sheet.
5. Press each roll down a little, but do not flatten. Use the floured handle of a wooden spoon, and make a slight indentation down the center of each strip.
6. Fill each indentation with about 1 1/2 tsp of jam. If you add too much, it will run over the side.
7. Bake for 10-12 minutes, at 350°F, until edges just start to turn light tan.
8. Let cookies cool for a minute or two on the pan, until firm enough to transfer to a cooling rack. This will probably be a two spatula job! Read on for glazing instructions.
1 cup powdered sugar
1/2 tsp almond extract
2-3 tsp water
1. Combine ingredients and stir, until glaze forms. It needs to be runny enough to drizzle from a spoon. Add more water if needed until it reaches that consistency, but add it very slowly as it doesn’t take much and you don’t want to over-do it. Drizzle over cookies while still warm, but not hot.
2. Cut diagonally in 1 inch pieces once cool.
3. Impress people with your baking skills!