Christmas Cookie Extravaganza

19 Dec

Wow, what a day! Mom and I (with a little help from the bro) baked like crazy today.


Look at all this deliciousness:

Egg Biscuits
Butterballs
Gingerbread Men – aren’t they cute?
Festive sugar cookies
 

Phew. There’s magic cookie bars too, which I apparently neglected to photograph.


You don’t think I’d show you all of these gorgeous cookies without a recipe do you?


Raspberry Lemon Linzer Cookies


These cookies are a mish mash of two different recipes (Linzer Cookies and Lemon Linzer Cookies)


Cookie Ingredients:


1 C Almonds
2/3 C Sugar (divided)
1 C Butter
2 Eggs
1 T Lemon Juice
1 T Vanilla
2 C Flour
Confectioners’ sugar (for dusting)


Raspberry Lemon Filling Ingredients:


3/4 C Raspberry Jam (I used Polaner All Fruit)
1 1/2 T Lemon Curd


Roast almonds in a 350 degree oven for 8-10 minutes.  Once almonds have cooled, grind them in a food processor with 1/4 C sugar.


Cream butter and remaining sugar, until light and fluffy.


Beat in eggs, lemon juice, and vanilla, until blended.


Mix in flour and ground almonds, until well combined. 

Refrigerate dough for at least one hour, until firm enough to roll out.

Once dough is firm, roll out on a floured surface to approximately 1/4″ thickness. Cut dough into any shape you desire, I used a round cookie cutter. 

You will need bottom and top cookies. In the top cookie, cut another hole in the center, in any shape you want. Mine is shaped like a snowflake. Once you’ve cut the dough, re-roll any scraps and continue to cut until you run out of dough. 

Bake in a 350 degree oven for 12 minutes for the tops and 14 minutes for the bottoms, or until lightly browned.. 

Allow the cookies to cool completely after baking. 

While the cookies are cooling, make the filling. Combine the raspberry jam and lemon curd in a small saucepan, and heat over medium heat until slightly bubbling and combined.



Sprinkle confectioner sugar over the tops of all the cookies.


Spread the filling on the bottom cookie then place the top cookie on top of the filling, creating a sandwich. Spoon more filling into the hole in the top cookie.


Allow the filling to cool after being sandwiched into the cookies so that they stay together.



There you have it. These things are de. freakin. licious. Seriously.



Enjoy! 


Disclaimer: I didn’t even try to run 13 miles today. I was tired. My legs still felt sore. I decided a day off before the cookie baking marathon was the best bet. And there you have it. I hope everyone had a great weekend!

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One Response to “Christmas Cookie Extravaganza”

  1. Voncelle Volté December 22, 2011 at 3:44 pm #

    I almost bit the screen for those Egg Biscuits. Do I smell a maple glaze? Will this recipe require a bib? Share, please.

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