This year I participated in the The Great Food Blogger Cookie Swap of 2012 with these delicious Raspberry Almond Shortbread Thumbprints.   The cookie swap not only gave food bloggers a chance to give and receive cookies, but it also raised money for the Cookies for Kids Cancer organization.  Each food blogger paid an entry fee and agreed to send a dozen cookies to three different cookie swap matches.  The whole event was organized by Julie @ The Little Kitchen and Lindsay @ Love and Olive Oil.  I cannot write enough good things about this extremely organized event.  Lindsay and Julie had all their cookies in a row, providing timely information, matches and even tips on how to properly pack your cookies for travel to their new home.

The rules are simple.  Make a dozen cookies for each of your three matches and ship them before December 5th.  The cookies need to be one that you (the blogger) has never posted before.  After sending the cookies all you need to do is watch your mailbox for 3 dozen cookies to arrive on your doorstep.  And last, prepare a blog post with the cookie recipe ready to go live on December 12th.  How simple is that?

Ingredients

For the dough:

  • 1 cup unsalted butter, room temperature
  • ⅔ cup granulated sugar
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour
  • ½ cup seedless raspberry jam
  • pinch of salt

For the glaze:

  • 1 cup powdered sugar
  • 2-3 teaspoons water (more or less as needed for drizzling consistency)
  • 1½ teaspoons almond extract

Instructions

  1. In a large mixing bowl, combine the butter, granulated sugar and ½ teaspoon almond extract. Beat at medium speed until the butter mixture is creamy. Scrape sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour and a pinch of salt. Mix until well blended. Cover and refrigerate the dough for 1 hours.
  2. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place 2 inches apart on the prepared pan. Make an indentation in the center of each cookie with your smallest finger (or thumb if you want a larger pocket). The edges of the dough may crack slightly. Fill each with a heaping ¼ teaspoon jam.

You can find complete recipes of this Raspberry Almond Shortbread Thumbprints in savingdessert.com

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