Christmas is in exactly one week! I'm so excited I could eat an entire pizza!!!!!
Where did the time go? How is it already the end of the year? I have an entire post already written about how I hate sentimental end-of-year things and how I hated The Notebook but now everything changed and I am that sentimental old grandma who cries during commercials. It's going to be great.
Until that exciting day, I have for you one of my favorite cookies I've ever made ever. Infused with ginger, cinnamon, and nutmeg and with a gooey raspberry jam center, they are wonderfully festive and delicious. I brought these to a little party last night where Danna and Morghan and I danced to Justin Bieber before anyone else got there and Will went to get more cheese. Is anyone else a belieber now after his new album? This video perfectly sums up my feelings about it.
Anyways, I plan to make more cookies when I am home for Christmas (leaving tomorrow!!!), and maybe these will make another appearance for Santa and his reindeer friendsies!
Ginger Thumbprint Cookies with Raspberry Jam (makes approx. 33)
Ingredients:
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/3 cup white sugar, plus more for dusting
- 1/3 cup brown sugar
- 1 3/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla
- 1/2 cup raspberry jam
Directions: Prepare two baking sheets and preheat oven to 350 degrees F. Whisk together flour, baking powder, salt, ginger, cinnamon, and nutmeg in a medium-sized bowl. Using a stand mixer or hand held mixer, cream together butter and sugars until thoroughly combined, about 5 minutes on low speed. Scrape down sides with spatula throughout to mix evenly. Add egg and vanilla, and continue mixing until combined. Continuing on medium-low speed, start adding flour mixture, only a large spoonful at a time. If added all at once it will not mix properly, so just have patience! Once all the flour is added dough should be thick and a little sticky.
Roll dough into small 1-inch balls, and roll in the extra white sugar until coated. Space evenly on baking sheet until 2 inches apart. Make a well in the middle with thumb or a small spoon. Bake for 7 minutes and then take out to fill with jam. If needed, redefine thumbprint crater with backside of spoon, before filling with a tiny teaspoon of jam. Return to oven and bake for 5-6 more minutes, until edges are slight brown and crispy. Let cool on cooling rack for 10 minutes.
