Today was definitely a “Sweet” filled Saturday. My friend had requested that I make cupcakes for a 60th Wedding Anniversary Celebration so I made a batch of vanilla and another of chocolate. I will post the recipe for the vanilla “wedding” cupcakes at the end of this blog.

Today’s Featured cookie is the Raspberry Thumbprint Cookie. I chose this cookie for several reasons. I remember having these at my grandma’s house during the holiday’s when I was little but without the glaze on them. I also thought of my mom when I came across them…she loved raspberry. She would often send us to try and find a powdered doughnut with raspberry filling but when our local store failed to have them she would settle for a raspberry pastry. I wish I could go on that search again for her but since I can’t I can try and make something for my family that I know she would have enjoyed.

This cookie takes very little ingredients which is great for your pocket book unless you don’t have raspberry jam or almond extract in the cabinet. These two ingredients alone will cost you about $6.50 unless you find a sale. Make sure you are making these for a loved one because then the cost doesn’t matter..right??!?

The process is easy but does involve several steps. This is not a quick cookie to make so be prepared to spend a couple hours to finish the process… one hour of that is letting it chill in the fridge so you can be busy else where (or take a quick nap like I did LOL) while you are waiting.

Ingredients:

• 1 cup butter softened
• 2/3 cup white sugar
• 1/2 teaspoon almond extract
• 2 cup flour
• 1/2 cup seedless raspberry jam

Glaze:

• 1/2 cup confectioners sugar
• 3/4 teaspoon almond extract
• 1 teaspoon milk – or until desired consistency

Directions:

• Cream the butter and white sugar together
• Mix in 1/2 teaspoon almond extract
• Mix in flour
• Refrigerate dough for 1 hour or until firm
• Preheat oven to 350 degree
• Roll dough into 1 1/2 in balls

• Make a small hole in the center with your thumb or finger

• Fill the center with the raspberry jam
• Bake for 14 -18 minutes
• Mix the ingredients for the glaze and drizzle over warm cookies.

These turned out better than I expected. They are a very pretty cookie if you’re having guest over and want to impress..they will think you spent all day baking just for them! I did hesitate and have to look back at the recipe a couple times though. This recipe unlike most I have ever made does not call for eggs or milk, it also does not take baking powder, baking soda or salt. I really did feel as if I was missing something but the end result suggested otherwise. My family really enjoyed them.

I will definitely make these again and I am looking forward to experimenting with other preserves next time.

Vanilla Almond “Wedding” Cupcakes

Recipe:

• 1 2/3 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup unsalted butter – melted
• 1/4 cup yogurt – room temperature
• 3/4 cup buttermilk
• 2 eggs
• 2 teaspoon vanilla extract
• 1 teaspoon almond extract

Directions:

• Mix flour, baking powder, baking soda and salt together
• Melt butter
• Whisk in sugar into the butter – mixture will be gritty
• Whisk in yogurt, milk, vanilla extract and almond extract
• Slowly mix dry ingredients into the wet mixture until there are no more lumps but don’t over mix
• Batter will be thick
• Beat egg whites until thick and foamy – about 3 minutes
• Fold eggs into the cake batter
• Bake at 350 degrees for 20 minutes

Before I go I must give thanks and credit to my son for tonight’s pictures. He did a great job and I appreciate him wanting to help me out. Thanks Collin!

Until next time – Happy Baking!