Nothing says the holidays like cookies and especially cookie exchanges! I’ve gotten several requests for more holiday recipes this year and I am so excited to bring you this Virtual Holiday Cookie Exchange. I was so sad because I had to miss my girlfriend’s holiday cookie exchange in real life, so I thought this would be so fun to do it virtually!
Here’s how it works…each blogger showcases another blogger and their recipe at the bottom of their post. You will find a photo, the recipe name, and a link to their site. There are 10 total bloggers participating in the virtual cookie exchange, so by the end you’ll have 10 new cookie recipes this holiday season. I definitely recommend checking out all of the girls to find your new favorite recipe!
I’m sharing these delicious Raspberry Almond Thumbprint Cookies that my mom has been making the last few years. I love them because they are delicious and so different. But because you just use store-bought jam you can swap it out and use different jams or make a variety in the same batch.
I do recommend splurging on a good quality jam if you don’t want to make it yourself because it really is the star of the cookie and makes all the difference. You could also opt for store-bought sugar cookie dough if you really want to simply. Really with this recipe, you can make it as simple or complicated as you want!
Raspberry Almond Thumbprint Cookies
Raspberry Almond Thumbprint Cookies
Ingredients
Cookie
- 1 Stick Butter Softened
- 2/3 Cups Sugar
- 1/2 tsp Almond Extract
- 2 Cups All-Purpose Flour
- 1/2 Cups Raspberry or Your Choice of Jam
Glaze
- 1 Cups Powdered Sugar
- 3 tsp Water
- 1.5 tsp Almond Extract
Instructions
- Combine butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed in a mixer, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.I do recommend a stand mixer since the dough gets so thick. It has actually overheated my moms hand mixer before.
- Heat oven to 350°F.
- Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make an indentation in the center of each cookie with thumb or back of spoon (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
- Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
- Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.
Lemon White Chocolate Cookies
My girlfriend Taylor has made the yummiest Lemon White Chocolate Cookies. I can’t wait to bake them and try them for myself. Click here to check out her recipe.
Your cookies are absolutely beautiful! Can’t wait to try them out. Thank you for joining in on the exchange this year!
xo Laura Leigh
http://louellareese.com
Ooo I love thumbprint cookies! These look delicious!
xo!
Shelby
http://www.glitterandgingham.com
YUM! I love these since they’re so different than traditional Christmas cookies with chocolate. Definitely adding to my baking list!
Ashlee | cobaltchronicles.com
These look tasty and almost too beautiful to eat! I love how easy it is to swap out the flavor or that you can do multiple flavors in one batch.
xo,
Taylor | http://www.reeseshardwear.com
Yes to a raspberry filled cookie! It’s such a nice change of pace from all the chocolate.
xo Jessica
My Style Vita
oooh I love a good filled cookie! Always a fun little surprise! These sound so so good!
Emily | http://www.lifewithemilyblog.com
these are one of my favorites, haven’t had them in so long! need to make ASAP! xx
These sound so delicious! My dad loves fruit desserts so I bet he would love for me to make him these!
-Morgan
The HER Chronicles [] http://theherchronicles.com
These look super yummy and sound like a cinch to make!