Happy New Year!!!!!!
(a bit late)
What a crazy, fun, blessed and fantastic year 2011 was!
I can’t believe how fast it flew.
I also can’t believe my last post was pretty much a month ago…
So much for not being super busy after the holidays…
This has been the busiest start to any year so far!
I’m going to share a simple cookie recipe with you today. I meant to post this recipe before Christmas, but I ran out of space on my blog!
I guess that is exciting in a way??
I bought more space because I want to continue sharing my recipes (flops and all) and the silly tales of my life that seem to keep us entertained, if only for a minute.
Thanks for sticking by me last year and supporting me with your comments and kind words!
I hope this year brings you health, happiness and adventures in baking land!
Want to know about these cookies???
They are easy.
Only a couple ingredients and very easy to alter depending on your preference.
I use raspberry jam and a tiny bit of almond flavoring when I make my jam thumbprints.
You could use no flavorings and do any kind of jam you can possibly imagine.
You could add poppyseeds and do a lemon jam or lemon flavored frosting?? (I think I’ll try that asap)
Endless possibilities here, people.
I can’t remember, but I think I added a drop of almond to my dough as well as the frosting…
Slowly add flour to the creamed butter and sugar…
Then once you have your dough, you set up a little station to shape and fill the cookies.
I wanted to use a seedless organic jam, but didn’t have time to run out and used this instead.
These cookies will taste good no matter what type of jelly you use (in my opinion).
Roll dough into a ball…
Take a 1 teaspoon measuring spoon and dip the bottom into a little flour.
Push the spoon into the ball in order to create the “thumbprint”.
If you don’t use flour the teaspoon will stick into the dough.
Add a spoonful of jam…
And bake those babies for 6-10 minutes.
The frosting is as easy/easier than the dough.
Combine powdered sugar, a teaspoon of almond extract and a teaspoon of milk.
SLOWLY add a dash of milk until a desired frosting consistency is reached.
If you add too much milk, you can always add a little more frosting to thicken it a bit.
I then used a fork and drizzled the frosting across the cookies.
Let the frosting harden and then place into an air tight container, placing wax paper between each layer of cookies so the frosting doesn’t stick to the bottoms of the cookies.
These cookies are a Christmas staple for me, but I also make them year round.
They are great for showers and gifts because they are delicious and pretty.
I hope to begin my baking and cooking in full force in the next couple weeks!
I almost made a new years resolution to bake more…but had a feeling I would disappoint myself and you by making that vow.
So I’m just going to try really hard to post more often!
Hope this first post of 2012 finds you in a healthy and happy place!
Thanks for all the blog-love 🙂
Hopefully you’re new years resolution was not to swear off sweets…otherwise there may be a wrench in our relationship…
If it was, good for you! You’re stronger than this girl.
(And I can appreciate that you exist in this world and I will try to make some healthy recipes. Notice I said try)
Recipe: Jam Thumbprints
For the cookie:
2 Sticks Butter, Softened
2/3 Cup Granulated Sugar
1/2 Teaspoon Almond Extract
2 Cups Flour
1-2 Jars, Raspberry Jam
For the Frosting:
1/2 Cup powdered sugar
1 Teaspoon Almond Extract
1-3 Teaspoons Milk
In a stand mixer, combine the butter and sugar and beat on high until well incorporated. Add flour, a little at a time, mixing well until combined.
Preheat oven to 350 degrees and cover baking dishes with parchment paper.
Fill a small dish with extra flour and use a 1 Teaspoon measuring spoon to create a “thumbprint” in each cookie. Roll dough into balls and coat the bottom of the measuring spoon with flour and press into dough. Once dent is made, fill with about 1 tablespoon of jelly.
Place in oven and bake about 10 minutes. You want to remove the cookie before any browning occurs, so keep an eye on the cookies at around 8 minutes or so.
Remove from oven and cool completely.
Once cookies are cooled, drizzle with frosting.
For the frosting:
Combine the powdered sugar, almond extract and milk. Be very careful in adding the liquids to the sugar!!! You only need a tiny amount of milk to make the frosting. If you add too much milk, you can always add more sugar.
Once you reach a desired consistency, you can use a spoon to drizzle the frosting over the cookies.
Let the frosting harden, and then serve or freeze for up to 1 month.
You do not have to add the almond extract to the frosting if you don’t love almond flavoring. You could also add lemon flavoring if you want to either the dough or the frosting!