In this episode, I will show you how to make two kinds of Christmas Cookies. One is Thumbprint Cookie using Raspberry Jam and the other is a classic Almond Cookie with a delicious almond glaze. If you're tired of regular sugar and gingerbread cookies, try mixing these into your traditions.
Jelly Thumbprint Cookies (Makes 24)
Ingredients:
1 cup unsalted butter softened (enough to leave a fingerprint)
1/2 cup granulated sugar
1/4 cup brown sugar packed
1 egg
1 1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup jam (You can use any kind you like. I chose raspberry)
Powdered sugar optional as a topping
Instructions:
1.) Using a Stand or hand mixer blend the softened butter, granulated sugar, and brown sugar for around 2-3 minutes.
2.) Add in the egg and vanilla extract.
3.) After a couple of minutes add in the flour, baking soda, and salt. Continue mixing until combined.
4.) Once a dough has formed, place it on plastic wrap and press it to form a disk. Fully cover it with plastic wrap and place it in the fridge. Cool it anywhere from 1 hour to 3 days.
5.) Let it stand at room temperature for 10 minutes before you plan to use it.
6.) Preheat the oven to 375 degrees and using a 1 tbsp spoon or ice cream scooper, get enough dough to roll into 1-inch balls.
7.) Place these balls on a parchment-covered baking sheet leaving about three inches between them.
8.) Using a spoon or your thumb, press into the center of each ball making a dent. Fill each of the indentations with a 1/2 teaspoon of your favorite jam. I used Raspberry, but feel free to be creative.
9.) Place the trays in the freezer to chill for 10-15 minutes. Then bake for 10-11 minutes.
10.) Let them rest on the trays for 5 minutes before moving them to a wire rack to cool completely. Top with powdered sugar if you so desire.
Almond Glazed Christmas Cookies (Makes 24)
Ingredients for the Cookies:
1 cup unsalted butter, soft but cold (you can make a thumbprint in it)
3/4 cup sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sliced almonds
Ingredients for the Glaze:
1 cup powdered sugar
2 teaspoons almond extract
2 tablespoons water
Instructions:
1.) Heat oven to 400 degrees and line two baking sheets with parchment paper.
2.) Using a hand or stand mixer, combine the softened butter, sugar, and almond extract.
3.) In a separate bowl mix the flour, baking powder, and salt and add it gradually 2 tablespoons at a time to the butter mixture. Do not skip this process.
4.) Taking a small 1 tbsp measuring spoon or ice cream scoop, get enough to roll into 1-inch balls and flatten slightly. These will spread so don't flatten too much.
5.) Place on the baking sheets and cook for 7 minutes. When you remove them, they won't look done but they will be. As soon as safe to do so, add sliced almonds to the top and press into the cookie a little.
6.) Mix all the ingredients for the glaze in a bowl and drizzle on top. It will eventually firm up and stay in place on the cookie. Enjoy!
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