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?
Thanks again to Lindsay and Julie for their dedication, vision and organization. I can’t wait to hear more about the success of this year’s Great Food Blogger Cookie Swap!
- For the dough:
- 1 cup unsalted butter, room temperature (2 sticks)
- ⅔ cup granulated sugar
- ½ teaspoon almond extract
- 2 cups all-purpose flour (lightly spooned into measuring cup and leveled with the flat side of a knife)
- 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
- 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.
- 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.
- Bake for 15 minutes or until edges are lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.
- Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.
I've received a lot of complaints about this recipe either being too dry or spreading too much. Some people have had great success and others have not. If you think the dough can take it, add an additional ¼ cup (or less) of flour. If it's not coming together and is too dry, let the dough sit in a warm location for 30 minutes then try to mix again. Please read all the notes below before starting.
I used unsalted butter in my recipe. Please check the dough to make sure it is salty enough for your taste. Perhaps adding ¼ teaspoon of salt instead of a pinch would help if you feel it needs more. I always bake with unsalted butter and do not like the taste of salted. We love the Land-O-Lakes brand of butter so this recipe was tested with their unsalted product.
Makes 38-42 cookies
NOTE - after receiving a couple of comments about the cookie spreading too much, I thought I would mention a few tips -
1. Make sure you are using Land-O-Lakes butter. That is the only one I have tested these cookies with.
2. Make sure the dough is well chilled before making the dough balls.
3. Do not smash the entire dough ball flat when making the indentation. Use a small finger and push straight down into the center of the cookie. DO NOT MAKE THE INDENTION TOO DEEP. The bigger the whole, the wider the cookies will spread. Please see the photos for reference. Even though they are called thumbprints, if you use your thumb they may not spread correctly and hold the jelly in tact.
Hope this helps you have great success with these simple but delicious cookies!
Don’t forget to PIN to your favorite Cookie Board!
Here are a few more of our favorite holiday cookie recipes you might enjoy:
- Almond Butter Sticks
- Chocolate Pizzelles
- Gingerbread Cookies
- Spritz Cookies
- Pinwheel Cookies
- Russian Tea Cakes
The best part of this cookie swap? We raised money for a wonderful charity, I’ve made new friends, was inspired to make some very tasty cookies and got to sample delicious cookies from all over the United States. Be sure to get on the list for the 2013 cookie swap and/or make a donation for Cookies for Kids’ Cancer at fbcookieswap. Happy baking!
Thanks so much for stopping by!