First off I need to announce that this is my 100th blog entry. I had always hoped to make some delicious ooey gooey chocolaty cake for my 100th post but it snuck up on me and I sure do not want to wait around to post anything until I find the time to make a cake. So here is my 100th entry celebration cookies. HeHe :)
This is yet another item that I will be adding to my goodie trays that I will be passing out over the weekend. I had some leftover blackberry jam from making the chocolate tart with candied cranberries over the weekend and I knew that it would just go to waste if I did not find something to do with it. These were a breeze to make and cooled very quickly too. I followed the instructions for the cookie but went a different route to decorate them. The orignal recipe says it yields 2 dozen cookies but I was able to get a couple more out of the dough resulting in 26 cookies.
1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup raspberry jam
1 cup confectioners' sugar
1/4 teaspoon almond extract
1 tablespoon hot water
1/4 cup candied cherries, chopped
- Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
- On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
- Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
Spread half of the cookies with jam, and top with remaining cookies.
- Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.