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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Living in the town of North Pole, it's no surprise that Heather Peters enjoys Christmas baking! My mom and I used to make these cookies together, she recalls. Now that I am married and living in Alaska, I love to bake them for my own family. They remind me of home! Ingredients:
3/4 cup butter, softened |
1 cup sugar |
2 eggs |
1/2 teaspoon almond extract |
2-1/3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1 cup (6 ounces) semisweet chocolate chips, melted |
confectioners' sugar |
6 tablespoons seedless raspberry jam |
Directions:
1. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle.
2. Divide dough in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Roll out remaining dough; cut with a 2-1/2-in. floured doughnut cutter so the center is cut out of each cookie.
3. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.
4. Spread melted chocolate over the bottoms of solid cookies. Place cookies with cutout centers over chocolate. Sprinkle with confectioners' sugar. Spoon 1/2 teaspoon jam in center of each cookie. Yield: 2 dozen.
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