These are one of standard recipes for my annual Christmas baking and candy making.
Think of these as a variation of thumbprint cookies. Vanilla butter cookies are filled with fruit preserves and drizzled with a powdered sugar glaze.
Yield: 2 dozen (serving size: 1 cookie)
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Amount per serving
- Calories: 75
- Calories from fat: 30%
- Fat: 2.5g
- Saturated fat: 1.5g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.2g
- Protein: 0.7g
- Carbohydrate: 12.4g
- Fiber: 0.2g
- Cholesterol: 6mg
- Iron: 0.3mg
- Sodium: 56mg
- Calcium: 4mg
- 1/3 cup granulated sugar
- 5 tablespoons butter or stick margarine, softened
- 1 1/2 teaspoons vanilla extract
- 1 large egg white
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Cooking spray
- 1/3 cup raspberry or apricot preserves
- 1/2 cup powdered sugar
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon almond or vanilla extract
- Preheat oven to 375°.
- Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1 1/2 teaspoons vanilla and egg white; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until well-blended. (Dough will be stiff.)
- Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet coated with cooking spray. Form a 1/2-inch-deep indentation down the length of each log using an index finger or end of a wooden spoon. Spoon preserves into the center. Bake at 375° for 20 minutes or until lightly browned. Remove logs to a cutting board.
- Combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs. Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.
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