I was craving cookies, so I found this recipe on the AllRecipes.com website. As always I made a few minor changes to the recipe. The cookies turned out very well; they weren’t overly sweet and they were nice and soft. The black raspberry preserve that I used gave a delightful and sweet flavour to the cookies. It makes a small batch of cookies, so if you want more than 15-16 cookies you should double the recipe.
These cookies are traditionally Christmas cookies, but I think they are delicious for any time of the year.
- 1/2 cup butter, at room temperature
- 1/2 cup organic sugar
- tiny pinch of salt
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1 1/2 cups organic all-purpose flour
- 2/3 cup chopped almonds (I didn’t add these, but you can, if you like almonds)
- 1/4 cup raspberry jam (I used a Seedless black raspberry preserve from Abbott Farms, but you can use any jam.)
- In a medium bowl, cream together the butter and sugar. Add the vanilla, tiny pinch of salt and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
- Preheat oven to 325 degrees F. Grease cookie sheets.
- Measure out the dough with a small spoon, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. (I didn’t use almonds here, but if you like almonds add them.)
- With a finger, make an indention in each cookie and fill the indention up with jam using a teaspoon.
- Bake in the preheated oven for 12-15 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.
- This recipe makes about 16 small cookies, so double it, if you want more.