Fruity, sweet and slightly tart.
I wish I were describing myself, but sadly, it’s only today’s recipe.
In an effort to assemble a variety of flavors in my holiday baking, I wanted to include something with fruit. I’ve found, however, that most recipes turn out a cookie that has a hard, almost leaden dough and only a tiny bit of fruit filling. I wanted a tender cookie, a good dollop of preserves and a little citrus to offset all that sweetness.
Here you go.
These adorable little cookies are miraculously sturdy yet buttery-tender, with a nice hit of raspberry jam. The “tart” comes from the lemon juice in the icing, which is the perfect finish.
They meet all of my “holiday criteria” (although I have not yet tried them with sangria………) and are deceptively simple to make. The dough is a breeze to work with and rolls out easily. You can form the indent with the handle of a wooden spoon, but I use the side of my little finger instead (just as effective and one less utensil to wash).
Don’t aim for perfection here – part of the charm of the cookies is the “Jackson Pollock” effect of the spattered jam and drizzly icing.
Each recipe yields five dozen cookies so there will be plenty to go around – assuming your family doesn’t gobble them all up first (which has been known to happen around here).
adapted from Martha Stewart Living
2 sticks butter, softened
1 c. (6 oz.) confectioner’s sugar, divided into two equal portions
1 egg yolk
1 t. vanilla
2 ½ c. flour (12 oz.)
2 t. lemon juice
1 t. milk
½ c. seedless raspberry jam
Pre-heat oven to 375 degrees.
Cream the butter and ½ c. confectioner’s sugar for three minutes. Beat in yolk and vanilla. Add the flour, a little at a time, and mix until smooth.
Divide dough into three equal pieces. Using the palms of your hands, roll each piece into a strand the length of your baking sheet. With the side of your little finger, press a groove down the center of the length of each strand. Bake 10 minutes.
While the cookies are baking, make icing: in a small bowl whisk the remaining ½ c. sugar, lemon juice and milk until smooth. Set aside.
Remove cookies from oven and spoon 1/3 of the jam into the groves of each strand. Return to oven and bake until lightly golden, 5-10 minutes. Remove from oven and immediately drizzle icing down length of the cookies. Transfer to a wire rack to cool for 5 minutes. Using a small knife, cut strands at a 45 degree angle into 1” lengths.
Let cool completely.