Christmas cookies this year were just beautiful and ever so yummy! We had a blast making them as a family and sending them out to our loved ones. The raspberry cookies were the biggest hit though. Or at least that's what I've heard. Begging came from all around, but Kristen's voice was the most persistent. Her being pregnant I decided to indulge. The day before she was induced I baked her a batch, which was promptly gobbled up by the whole household! Baby Jonas is here arriving on the 17th of January hitting the scales at 7 lbs 7 oz and 19 1/2 inches long. The sweetest cookie could not compare to how sweet that little angel is.
The Recipe:
1/2 cup raspberry jam or jelly
1 tablespoon Chambord or kirsch
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
powdered sugar
Preheat the oven to 350 degrees F.
Lightly butter or spray 2 large baking sheets.
In a small bowl, combine the jam and Chambord. Stir to combine.
In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
In a large bowl using an electric mixer, beat the butter and sugar until light and creamy.
Beat in the egg yolks, lemon zest, lemon juice and vanilla.
Add the flour mixture in 2 additions and beat just until moist clumps form.
Gather the dough together into a ball.
Pinch off the dough to form 1-inch balls.
Place on the prepared baking sheets, spacing 1-inch apart.
Use your sugared index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball.
Fill each indentation with nearly 1/2 teaspoon of the jam mixture.
Bake until golden brown, about 20 minutes.
Transfer the cookies to wire racks to cool completely.
