With the holidays right around the corner…gulp…oh my! Only 10 days left BEFORE Christmas?! Okay – no need to panic because you’ve still got plenty of time to roll out some delicious holiday cookies and wow your guests with these one-of-a-kind delectable sweet treats!
As an exclusive Zytrel XP contributor, Mama CarolAnn’s recipes are as original and tasty as they come…so without further adieu, here’s the latest holiday recipe to get your taste buds singing a new holiday tune:
Almond Butter Raspberry Cookies
Almond Butter Raspberry Cookies by Mama CarolAnn
You will need:
• 1 large mixing bowl
• Mixer
• Cookie sheet
• Measuring cup
• Measuring spoon
• Sifter
• Rolling pin
• 1 round cookie cutter and 1 smaller round cookie cutter
• 1 lb of butter or margarine (preferably butter or margarine sticks)
• 1 oz almond extract (or imitation almond extract)
• 1 ½ tbsp vanilla extract (or imitation vanilla extract)
• 2 cups powdered sugar
• 1 ½ cups granulated sugar
• 2 tsp baking powder
• 1 tsp salt
• 2 eggs
• 5-6 cups sifted all-purpose flour
• 1 large jar of raspberry preserves or jelly
• Powdered sugar for garnish
• Flour for dusting
Directions:
Combine butter, almond, vanilla, powdered sugar and granulated sugar. Blend well with hand mixer.
Add the eggs, baking powder, and salt. Blend with hand mixer.
Slowly fold sifted flour into mixture (2-3 cups at a time).
Blend together until the dough is soft and silky. Place cookie dough in a zip lock bag in refrigerator for 24 hours. (This helps stiffen the dough and makes it more pliable.)
When ready to bake cookies, preheat oven to 350 degrees Fahrenheit. Flour your clean counter and rolling pin. Remove dough from zip lock baggie onto counter, flour, and roll out flat to ¼ inch thickness. Cut 24 round cookies. Place 12 cookies onto ungreased cookie sheet. Spread 1tsp raspberry jelly onto each cookie. Next, cut smaller rounds out of the other 12 cookie cut outs. Making a sandwich, place one doughnut-shaped cookie atop of each jellied cookie round. Place cookie sheet in preheated oven for 10-12 minutes. Once done, replace cookies onto cooling rack. Let cool for 2-4 minutes then dust lightly with powdered sugar. Serve with hot cocoa or coffee.
Makes up to 80 cookies.
Psst…don’t forget:
Zytrel XP – spread the word, not the germs
4 no-nonsense rules of engagement in proper food handling and preparation:
1. Wash hands frequently between handling raw foods like eggs.
2. While cookie dough is quite delicious, you can avoid salmonella and other nasties by not tasting the goods before they’re baked.
3. Keep cross-contamination down by using clean utensils and wiping counters often with bleach or other disinfectant cleaner.
4. When water’s not available, use Zytrel XP hand lotion to help kill germs on contact!
Check out the CDC’s “Ounce of Prevention” campaign for more tips on how to keep food and you safe from germs here: www.cdc.gov/ounceofprevention/
