Welcome to the Virtual Cookie Exchange and blog hop hosted by Carol at Just Let Me Quilt. I am excited to share a favorite Christmas cookie recipe that I make each and every year with all of you. Part of this exchange is to share a family tradition and quilt too.
Since this exchange is right at the beginning of December, the family tradition that I will share is our Advent Calendar. I bought this magnetic calendar from a catalog years ago.
When my two children were little one of them got to add a magnet on the even days and one on the odd. We alternated each year and Santa was always the last magnet put on the tree. Now Hubby and I put the magnets on each day. Looks like I need to add one for today.
The quilt that I am sharing is actually a set of placemats.
I made these several years ago and they have been well used. I love the fabrics if I do say so myself.
Now the cookies. Each year I make Raspberry Walnut Thumbprint Cookies. I have been making this recipe since I was a kid and I have continued the tradition with my now grown children. My son tells me it is his favorite Christmas time cookie. The recipe was originally found in a local church cookbook. I have been know to double the batch (it's a necessity at Christmas time) and make one half with apricot preserves or strawberry jam instead of raspberry jam.
Here are some pictures to show the process followed by the complete recipe.
Gather all the ingredients and the mixer.
Separate the egg.
Gather all the dough together and wrap in waxed paper.
Once the dough is well chilled. Beat the egg-white a little bit and chop the walnuts. I use this handy dandy grater (I think it is for cheese, but I have always used it for nuts).
Place the little balls on your cookie sheet and make a thumbprint. I use the end of a small whisk covered in plastic wrap as I have longish nails. The cookies do not spread.
Next fill each indentation with jam and bake.
Don't they look delicious!
Here's the recipe:
Raspberry Walnut Thumbprint Cookies
Ingredients: 1/2 cup butter, softened
1/3 cup sugar
1/4 tsp salt
1/2 tsp vanilla
1 egg, separated (keep the egg white for later)
1 cup flour
3/4 cup finely chopped walnuts
Seedless raspberry jam (or apricot preserves
or strawberry jam)
Directions: Cream the butter. Add the next 3 ingredients and the egg yolk. Beat until light. Add flour and stir until well blended. Wrap dough in waxed paper. Chill well, at least one hour.
Preheat oven to 300 degrees. Shape dough into balls about 3/4 inch. Dip balls into slightly beaten egg white, then into nuts (roll the balls around in the nuts). Put on ungreased cookie sheet or Silpat. Press the center of each cookie with a forefinger. Fill indentation with jam. Bake 20 minutes. Cool on a wire rack and store airtight in a cool place. These can be frozen. Makes about 2 dozen cookies.
Be sure to visit all the other blogs that are participating in this Virtual Cookie Exchange.
Cathie's Craftworks (that's me!)
I hope you enjoyed your stroll through these wonderful blogs. I know I will be collecting some new and delicious cookie recipes to make this year and in the future.
Thanks for stopping by!