Christmas Baking Countdown: Thumbprint Cookies

These are for the more adventurous among you…jalapeno jelly is really only a little spicy and very sweet. It is awesome on cream cheese with crackers. However, everyone around here does that and I like to be a little different.

These are always a beautiful cookie for gift plates or just a cookie assortment on the sideboard during the holiday season. This year I am going to try to use the Wilton edible glitter with them to see how they come out.

In any case, give them a try.

Red & Green Thumbprint Cookies

Almond Jalapeno Jelly Thumbprint Cookies

Almond Raspberry Thumbprint Cookies

2 cup butter, softened
1 1/3 cup white sugar
1 teaspoon almond extract
4 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 c Jalepeno Jam or Jelly (green, you can also use mint if you wish..) Jam holds up a little better in the oven.

sugar drizzle
1 cup confectioners’ sugar
1 teaspoon almond extract
2 teaspoon cream

Preheat oven to 350 degrees F
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on silpat, parchment or ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with jelly. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners’ sugar, 1 teaspoon almond extract, and cream until smooth. Drizzle over finished cookies .

I like to roll the unbaked cookies in either red or green sugar before I fill them with the OPPOSITE jelly color. For example, red sugar and jalapeno jelly.