So what’s everyone doing for Christmas Eve? We’re enjoying a 65 degree day (!!!!) here in upstate New York by taking Beau for an extra long romp at the dog park and then getting a few last minute things at the grocery store. Yes, I’m taking two small children to the grocery store on Christmas Eve, but I forgot some treats for Christmas morning breakfast.
Trevor and I have plans to finally watch the best Christmas movie ever tonight – “National Lampoon’s Christmas Vacation” and there will probably be adult beverages and some more gift wrapping involved. We have a full weekend of activities planned so it’s nice to have a couple days at home with just the four of us. I’m super excited for Christmas morning, and I think having kids on Christmas makes it even more fun.
Anyways, I hope everyone has a wonderful holiday and I’m going to take the rest of the week off, and I’ll be back on Monday with a recap of our holiday festivities!
In the meantime, make these Raspberry Almond Shortbread Thumbprint Cookies and tweet me a picture. I love to see what recipes you guys are baking from my blog (shout out to my Aunt Marsha for making yesterday’s Lemon Ricotta Cookies!)
Christen in the Kitchen’s 12 Days of Christmas Cookies
Day 2: Press Cookies
Day 3: Peanut Blossoms
Day 4: Ultimate Ginger Cookies
Day 5: Pumpkin Snickerdoodles
Day 6: Buckeyes
Day 7: Lemon Ricotta Cookies
Read on for the recipe!
- 2 cups + 2 tbsp. all-purpose flour*
- 1/4 tsp. salt
- 1 cup unsalted butter, cold and diced into smaller pieces
- 2/3 cup granulated sugar
- 1 tsp. almond extract
- 1/2 cup raspberry preserves
- 1 cup powdered sugar
- 1 tsp. almond extract
- 2 - 4 tsp. water
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (this will take an extra minute since the butter is cold).
- Mix in almond extract then add in flour blend until mixture comes together (it will look dry at first, but just keep mixing).
- Shape dough into 1-inch balls (I used a 1 tablespoon measuring spoon), and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam.
- Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 to 18 minutes.
- Cool several minutes on baking sheet then transfer to a wire rack to cool.
- Drizzle cookies with glaze when when cool. Store cookies in an airtight container.
- Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.