How is your holiday baking and shopping going? The Christmas rush is definitely here with just a few days left before the festivities begin. I felt it in full force this week as I tried to wrap up a majority of the Christmas shopping and planning. I have been doing a little baking each day to get some gift baskets ready. We have already made Chocolate Candy Cane Cookies and Gluten-Free Lemon Drop Cookies.Yesterday, the kids helped me make a batch of quick and easy Raspberry Shortbread Cookies. I had made a some last weekend, but by Wednesday, they were all gone! They are a big hit here, so I will have to hide this batch so I can save some for gift giving.
Raspberry Shortbread Cookies
These Raspberry Shortbread Cookies are very simple to make and are similar to a thumbprint cookie. They are terrific around the holidays, but are great at anytime of year too. The flavor can easily be changed by trading out the type of preserves that you use. I enjoy making them with strawberry and apricot preserves as well.
- 2/3 Cup Sugar
- 8 Tbsp Butter, softened
- 2 tsp Vanilla Extract
- 2 Eggs
- 1 3/4 Cups of Flour
- 3 Tbsp Cornstarch
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 Cup of Raspberry Preserves
- 3/4 Cup Powdered Sugar
- 2 tsp Lemon Juice
- 2 tsp of water
- 1/2 tsp Vanilla Extract
- For Cookies:
- Preheat oven to 375 degrees
- In a large bowl, beat the sugar and butter together until well-blended.
- Next, add the eggs and vanilla, beat until well-blended
- In a separate small bowl, combine flour, cornstarch, baking powder, & salt and whisk until combined
- Slowly add flour mixture to butter/sugar mixture, until well blended (the dough will be tacky)
- Divide dough into 2 sections
- On a flour surface, roll dough into 12 inch long logs
- Place the logs 4 inches apart on a baking sheet that is lined with parchment paper
- Make 1/2 inch deep indentation with finger on the entire length of the dough log
- Fill the indentation with the raspberry preserves
- Bake at 375 degrees for approximately 20 minutes or until lightly browned
- Remove logs to cutting board
- Combine powdered sugar, lemon juice, water, & vanilla extract
- Stir with a whisk until well blended
- Drizzle frosting over warm logs
- Cut logs diagonally and allow to cool
*This recipe was adapted from Cooking Light December 2000
What are your favorite Christmas cookies to make? Do you have a “go to” recipe to create in a hurry? Do you enjoy baking cookies to give away? Have you started wrapping presents yet?
Thank you so much for stopping by! As always, I would love to hear your thoughts in the comments section below. Happy Holiday shopping and baking to you!
Looking for some other great Holiday Recipes? Check these out!