For the past three years I have participated in the Great Food Blogger Cookie Swap. But after 5 years, Julie and Lindsay needed to take a break. I cannot imagine how much work it was and they did a fantastic job! Thankfully, Allison and Sarah began the Food Blogger Love Cookie Exchange. There is nothing better than receiving cookies in the mail!
Since moving back home with my parents after a long nine years away, my life is in a bit of a disarray, but at least there are plenty of comical moments and people to eat my baked goods! My dad loves sweets and wants to figure out away to get cookies mailed to him. He proposes to sign up, get people to send him cookies, and then he'll just send out some from the grocery store. I told him he needs a blog, but considering he still uses a flip phone, I do not see it happening!
When making these cookies I was in the middle of a Whole 30 and never tasted them. I relied on my mom's supreme taste-buds to give me the okay, she loved them! They started a little ugly, but turned out so pretty! In the pictures sent by my recipients it seemed like the jam dyed the drizzle pinkish-purple. Obviously, I meant that to happen! According to her the cookies are soft and flaky in textured with just enough sweetness and goodness from the jam. I will definitely be making another batch for my Christmas cookie tray!
I sent out cookies to Sara of Cook With 5 Kids, Valentina from The Baking Fairy, and Ashley of Blonde Girl Cravings. In return I received super tasty almond biscotti from Pavani of Cooks Hideout, fun and delicious sugar plum fairy holiday cookies from Colleen of Faith Hope Love and Luck Survive Despite A Whiskered Accomplice, and flavorful chewy chestnut ginger chocolate chip cookies from Rachel of By The Pounds. Thank you ladies, everything was fantastic!! Cookie exchanges should happen more than on
Raspberry Almond Thumbprint Shortbread Cookies
Adapted from Saving Room for Dessert
Yield - 48 cookies
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 cup sugar
- 3/4 teaspoon almond extract
- 1/2 teaspoon vanilla extra
- 1/2 teaspoon salt
- 3 cups flour
- 3/4-1 cup seedless raspberry jam
- 1 1/2 cups powdered sugar
- 3 teaspoons water
- 2 1/4 teaspoon almond extract
Add the butter to the bowl of a stand mixer with a paddle attachment. Beat until creamy. Add the sugar and extracts and beat on high speed until light and fluffy. Scrape the bowl as needed.
Add the flour and salt and mix until just combined. Wrap the dough in plastic wrap and refrigerate for at least one hour.
Preheat the oven to 350 ˚F and line cookie sheets with parchment paper.
Divide the dough into 48 balls and arrange 2 inches apart on baking sheets.
Press down on each ball of dough to create a thumbprint. Fill each indentation with at least 1/4 teaspoon of jam.
Bake for 15 minute or until the edges just begin to brown. Let cool for 1 minute before transferring to a wire rack to cool completely.
Whisk together the powdered sugar, water, and almond extract. Drizzle over the cooled cookies.
Let the glaze harden before packaging.