Holy moley, the holidays are a-comin'!! I was in denial until this past weekend...and then had a few moments of "OMG, I have forty-something shopping days until Christmas!" freaking out. Now I've stopped the freak-out, gotten a good start on Christmas shopping and am embracing the holiday season. :-) How about you? Are you ready for the chaos that the holidays bring?
This week I'm sharing one of my very favorite Christmas cookies. Technically, it's not a Christmas cookie...but I tend to make them most during this time of year.
Jam Thumbprints
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
3 1/4 cups all-purpose flour
3/4 cup jam (my favorites are blueberry or black raspberry)
In a large bowl, beat butter and sugar until pale and fluffy (about 3-4 minutes on high with the electric mixer). Add egg and beat until well combined. Bring mixer speed down to low and add flour. Mix until just combined.
Shape dough into 1-inch balls. Place on a parchment lined cookie sheet, spacing a few inches apart (they spread a bit!).
Moisten your thumb with water and press into the center of each ball, making an good indentation. Place about a 1/2 teaspoon of jam in the center of each cookie. Bake at 350 for 18-20 minutes. Let cool for a few minutes and then transfer to a wire rack to finish cooling.
By the way...can I tell you all how shocked I was to see over a hundred of you lovelies linked up and shared a recipe last week?!?! I was blown away! And honored - completely, amazingly honored that you all come back each week.
This week I'm sharing one of my very favorite Christmas cookies. Technically, it's not a Christmas cookie...but I tend to make them most during this time of year.
Jam Thumbprints
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
3 1/4 cups all-purpose flour
3/4 cup jam (my favorites are blueberry or black raspberry)
In a large bowl, beat butter and sugar until pale and fluffy (about 3-4 minutes on high with the electric mixer). Add egg and beat until well combined. Bring mixer speed down to low and add flour. Mix until just combined.
Shape dough into 1-inch balls. Place on a parchment lined cookie sheet, spacing a few inches apart (they spread a bit!).
Moisten your thumb with water and press into the center of each ball, making an good indentation. Place about a 1/2 teaspoon of jam in the center of each cookie. Bake at 350 for 18-20 minutes. Let cool for a few minutes and then transfer to a wire rack to finish cooling.
By the way...can I tell you all how shocked I was to see over a hundred of you lovelies linked up and shared a recipe last week?!?! I was blown away! And honored - completely, amazingly honored that you all come back each week.
This week I'm sharing one of my very favorite Christmas cookies. Technically, it's not a Christmas cookie...but I tend to make them most during this time of year.
Jam Thumbprints
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
3 1/4 cups all-purpose flour
3/4 cup jam (my favorites are blueberry or black raspberry)
In a large bowl, beat butter and sugar until pale and fluffy (about 3-4 minutes on high with the electric mixer). Add egg and beat until well combined. Bring mixer speed down to low and add flour. Mix until just combined.
Shape dough into 1-inch balls. Place on a parchment lined cookie sheet, spacing a few inches apart (they spread a bit!).
Moisten your thumb with water and press into the center of each ball, making an good indentation. Place about a 1/2 teaspoon of jam in the center of each cookie. Bake at 350 for 18-20 minutes. Let cool for a few minutes and then transfer to a wire rack to finish cooling.
By the way...can I tell you all how shocked I was to see over a hundred of you lovelies linked up and shared a recipe last week?!?! I was blown away! And honored - completely, amazingly honored that you all come back each week.
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