Quick, easy, few ingredients, yummy = super awesome cookie! These cookies are ah-mazing! The shortbread cookie with the raspberry jam is just divine!
Each year since I have started baking, I like to make 12 batches of Christmas cookies. Since I unfortunately do not have time to cram baking all of these cookies into just 3 measly weeks, I like to start early! But what is different this year? The weather! I mean what’s up?! I just baked these cookies today and it is 70 degrees outside in November in Minnesota! Now I am totally not complaining as I love being able to still run and hike outside, but is it not just a bit odd that it is this warm still? Well I guess I better enjoy it while it lasts. <– As long as there is snow for Christmas!
OK so these cookies should 100000% be on your Christmas cookie list. They are easy, require few ingredients, and are SO good! My only note: These cookies rely on a compacted dough that does not spread while baking which makes chilling the dough essential! So chill the darn dough so you don’t have big blobs for cookies (although I am sure it would still taste good :)).
2 sticks unsalted butter, softened
2/3 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
2 cups + 2 tablespoons all-purpose flour
1/2 cup raspberry jam (or as needed)
1) Using a handheld or electric mixture, beat butter on high speech until creamy, about 1 minute. Add sugar, vanilla, and almond extract and beat on medium speed until combined, about 1 minute. Slowly add the flour and mix on low just until combined.
2) Press dough into bottom of bowl and cover tightly with plastic wrap for at least 4 hours.
3) Preheat oven to 350 degrees. Shape cookies into tablespoon sized balls and place on a cookie sheet. Press your thumb into each cookie, then add about 1/2 teaspoon of jam to each cookie where there is an indentation from your thumb.
4) Bake for 12-15 minutes, or until the edges of the cookies are slightly brown. Cookies stay good in an airtight container at room temperature for up to 3 days.
Recipe slightly adapted from Sally’s Baking Addiction