Stacey has been a part of our cookie exchange for about 20 years and always brings my favorite jam thumbprint cookies. They are full of jam and have powdered sugar glaze.
Stacey has been a part of our cookie exchange for about 20 years and always brings my favorite jam thumbprint cookies. They are full of jam and have powdered sugar glaze. She finds them kind of putsy, but I am always glad to see them show up at the cookie exchange. There have been years where I have begged her to make them!
What other cookies look great on a tray?
What Are the rules of the cookie exchange?
- No store-bought cookies – Some exchanges waive this rule but we think its important to make your cookies.
- Bring a dozen for each person and a dozen to share.
- Bring a white elephant gift. We love playing the dice game and some white elephant gifts appear year after year
- Bring your favorite appetizer to share
Over the years, the rules morphed. One year I was sick, so Ellie made my cookies. She made delicious peppermint meringues. Generally our club is pretty forgiving.
What are some fun appetizers yo bring to a cookie exhange?
Stacey’s Raspberry and Almond Thumb Print Cookies
Stacey has been a part of our cookie exchange for about 20 years and always brings my favorite jam thumbprint cookies. She finds them kind of putsy but I am always glad to see them show up at the cookie exchange.
Ingredients
- 1 cup unsalted softened butter
- 2/3 cup white sugar
- 1 ¼ teaspoons almond extract divided
- 2 cups flour
- ½ cup seedless raspberry jam
- ½ cup powdered sugar
- 1 teaspoon milk
Instructions
- Preheat oven to 350
- Cream butter and white sugar together in a medium bowl with 1/2 teaspoon almond extract.
- Add flour and mix until dough comes together.
- Using a 1 1/2 inch teaspoon scoop roll dough into 1 1/2-inch balls and place on cookie sheets lined with parchment paper about 2 inches apart. You should be able to get 3 rows of 4 cookies
- Use your thumb to press down and make a dent in the center of each ball, then fill with raspberry jam
- Bake until edges are lightly browned, about 15 minutes
- Allow to cool on the cookie sheet for a few minutes before sliding the parchment with the cookies on. it to a counter to cool
- Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; add to a plastic bag snip the edge off, and pipe drizzle lightly over warm cookies.
- Let cool to set
