Think of these as a variation of thumbprint cookies. Vanilla butter cookies are filled with fruit preserves and drizzled with a powdered sugar glaze.
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
1/3 cup raspberry or apricot preserves
1/2 cup powdered sugar
2 teaspoons fresh lemon juice
1/4 teaspoon almond or vanilla extract
How to Make It
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.
My mother, a serious year round baker, asks me to make these for Christmas. The male teachers in my department 'love' the name and these along with the Chewy Chocolate Cherry are most requested. They never last long.
I found this recipe several years ago, and it's become one of my FAVORITES! I've since added it to my list of Christmas recipes. Easy to make, and I love the subtle vanilla flavor. I've also used a "four fruit jam" when I didn't have raspberry, but I always use a good quality jam. GREAT!
Ok.. though not as good as expected from the other reviews. Had no trouble making them, though the topping dries very quickly.. I had to keep heating it in the microwave in order to make it liquid enough to drizzle on the cookies. Easy enough to make and look wonderful.. but not sure I'll make again.
These cookies are a big hit at my house! I now have a new recipe to add to my traditional holiday cookie repertoire. I double the recipe each time I make them, and still there are never enough cookies to go around!
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