Waddup cookie lovers!
Yesterday I was battling it out with an exuberant amount of mall traffic and grabby sock lovers who may or may not have given me a cold at JCPennys (it was worth it I got Rudolph socks). And so I had to edit my cookie blog a day late.
BUT I GUESS THAT’S THE WAY THE COOKIE CRUMBLES.
God I love puns. Anyway.
If Pistachio cookies are my mother’s weakness, than Raspberry Delights are definitely my fathers!
What other cookie can compare to one filled with raspberry preserves and doused in powdered sugar?
You can also substitute out the raspberry for any other flavor of preserves you’d like. Just for fun I did some with apricot jam and lemon curd. I honestly loved all three.
Here’s what you’ll need:
1 and 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/3 teaspoon fine salt
1 and 1/2 sticks unsalted butter at room temperature
2/3 cup sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
raspberry jam (or any jam of your choice)
powdered sugar for end
- Preheat the oven to 350 degrees F.
- Use a handheld mixer and cream the butter and sugar.
- Add the vanilla extract.
- In a separate bowl, add all dry ingredients and whisk it together.
- Begin gradually adding the flour mixture until all of the flour is incorporated.
- Roll the dough into 1 inch to half an inch balls and roll them into a bowl of granulated sugar.
- Place the cookies onto a cookie sheet and press a thumb into each ball making an indent.
- Bake the cookies for about 13 minutes. Make sure while they are still soft and hot you press a spoon into where you indented the cookies. This indent does rise but will hold the new indent you make with the spoon.
- Wait until cooled and then add the preserves to the middle hole.
- Top with powdered sugar!
It’s almost Christmas cookie lovers! Eat up and be merry!
With so much love,