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Receta Raspberry Jam Xmas Cookies
by Louise Maier

Raspberry Jam Xmas Cookies

Think of these as a variation of thumbprint cookies. Vanilla butter cookies are filled with fruit preserves and drizzled with a powdered sugar glaze.

Double the recipe; they disappear fast.

I cook these about 17 minutes; the original recipe called for 20 minutes.

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 24 Cookies

Ingredientes

  • 1/3 cup granulated sugar
  • 5 Tbsp butter, softened
  • 1 1/2 tsp vanilla
  • 1 large egg white
  • 1 cup flour
  • 2 Tbsp cornstarch
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • Cooking spray
  • 1/2 cup raspberry preserves
  • 2 tsp fresh lemon juice
  • 1/4 tsp vanilla

Direcciones

  1. Preheat oven to 375.
  2. Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1 1/2 tsp vanilla and egg white; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until well-blended. (Dough will be stiff).
  3. Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet coated with cooking spray. Form a 1/2 inch deep indentation down the length of each log using an index finger or end of a wooden spoon. Spoon preserves into the center. Bake at 375 for 17 to 20 minutes or until lightly browned. Remove logs to a cutting board.
  4. Combine powdered sugar, lemon juice, and vanilla; stir well with a whisk. Drizzle sugar mixture over warm logs. Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.