Tuesday, November 29, 2011

White Chocolate Raspberry Slice Cookies

This is one of my favourite Christmas cookie recipes. And of course you don't have to make it just at Christmas, it's so easy you can make it any time! It doesn't have any eggs so if you're desperate for a cookie and have no eggs in your fridge, this is the recipe for you! I've actually been using this one since 2003. I got it from the December issue of Better Homes and Gardens. It was an ad for Challenge Butter! I actually added almond extract because I like almond and raspberry together, and I found that 1oz of chocolate was plenty. The original recipe called for 2.

Just look at all that deliciousness!

It'll look like this at first but it will come together. Be patient.

Use your hands! I don't like stuff under my nails so I use gloves.

See, I told you it would come together!

Make some dents.

Fill the dents with jam.

Put your melted chocolate in a baggie.

I cut my hole a little too small, but I kinda like the squiggly chocolate.
Cut a bigger hole for smooth lines.




Makes about 27 cookies

Ingredients
1/2 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1 1/4 cups flour
1/4 cup raspberry jam
1 oz white chocolate, chopped

Directions
Preheat the oven to 350F and line a large cookie sheet with parchment.

In a large bowl, beat butter, sugar and vanilla with a wooden spoon. The recipe said to use a mixer but I always use a wooden spoon. How do you think they made cookies in the old days? Beat this for just a minute until it's creamy.

Add the flour and mix until the dough forms a ball. This will take a few minutes. If it's not working, use your hands. That's what I do.

Divide the dough into 3 pieces and roll each one into a log. Place the logs a few inches apart on the cookie sheet and press them down slightly. You can flatten the edges a bit to round them out.

Use any object from the kitchen to make dents in the dough about 1" apart. I used the back of a knife as shown above. You could even just use a finger to do this. Try to make the middle of the dent a bit deeper and try not to flatten the edges too much or the jam will just spill out once it cooks.

Place a little blob of jam into each dent.

Bake them for about 15 minutes or until the edges just start to turn golden. Remove from the oven and let them cool on the baking sheet.

Melt the chocolate in the microwave for just about a minute. Stir it up and spoon it into a small plastic sandwich bag. Cut off the tip and drizzle the chocolate over the cookies.

Cut the cookies in between each section of jam. Let the chocolate harden before stacking.

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1 comment:

  1. I saw these linked up on 12 weeks of Christmas! They look delish... I have some raspberry preserves in the fridge, I wonder if that would work too.. I bet so! I've eyed some other recipes of yours that are calling my name too! So glad I found your blog, I'm your newest GFC follower :)

    http://steaknpotatoeskindagurl.blogspot.com

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