I have been looking forward to Thanksgiving week because I love cooking and baking holiday foods. This year, we have three different Thanksgiving meals to go to (not all in the same day thankfully). It’s awesome because I get to make so many different things to bring. Plus, who wouldn’t want to re-live a Thanksgiving meal three times in one year?! This year I had planned on making several different dishes, mainly my favorite and best recipes. I always make baked macaroni and cheese and apple pie but I saw these cookies on Pinterest that just looked so pretty that I had to make them. I tweaked the recipe just a bit and boy, are they yummy! The original recipe is from Better Homes and Gardens. Here is my rendition:
For the cookies (recipe is doubled because I had a lot of mouth’s to feed!): Doubled recipe makes about 60 cookies
2 cups butter, at room temperature
1 1/3 cups white sugar
2 teaspoons almond extract
3 cups white unbleached flour
1 cup almond flour
Seedless raspberry preserves
1/4 cup white sugar, set aside
1 cup powdered sugar
1 tablespoon water mixed with a teaspoon vanilla
- In a stand mixer (or with a hand-held mixer) cream the butter until light and fluffy.
- Continue mixing on medium speed and add the sugar. Beat until combined
- Whisk the flour and almond flour
- With the mixer on low, add the flour mixture by the cupful, increasing the speed as the mixer needs
- Mix in the almond extract until combined
- Form the dough into an inch-thick rectangle and wrap in plastic wrap
- Chill in the fridge for 1 hour
- Line a cookie sheet with parchment and preheat the oven to 350
- Take the dough out of the fridge and slice the dough rectangle into squares about one inch by one inch.
- Roll each square into a ball and into the sugar and place on the cookie sheet
- Take a 1 teaspoon measuring spoon and make an indention in each cookie
- Spoon about 1/2 teaspoon of preserves in the indention
- Bake cookies for 12 minutes or until the edges are a slight golden color
- Mix the powdered sugar, water and vanilla extract. You will know it is the right consistency when a you dip a spoon into the mixture and it forms a ribbon on top of the mixture that slowly disappears.
- Drizzle this sugar icing on each cooled cookie using quick zig-zag motions
These cookies are just so pretty and even easier to eat. I think they make a great addition to any holiday party, especially Christmas parties! The almond flavor is intensified with the added almond flour, which I like. They come out soft and chewy with perfectly crispy edges thanks to the extra step of rolling in sugar. Basically, they are a flavor explosion in your mouth and you will want to shove as many in as possible. Make them!