I don’t remember where I even heard about The Great Food Blogger Cookie Swap, but I remember thinking, “How cool!”.
The rules were simple: you would be given 3 names of food bloggers and you were to send them each a dozen cookies. One recipe, 3 recipients. In return, you would get a dozen cookies from 3 different food bloggers – giving you 3 new cookies to sample! Then you had to write a blog post about it. So here I am. ;)
I chose to send Raspberry Shortbread Thumbprint Cookies. These are simple, delicious, and always a crowd-pleaser.
My packages went to Food Mamma, Savour Sisters, and A Sweet Baker. In return, I got Chocolate Gingerbread cookies from Warm Vanilla Sugar, Chocolate Pecan Chunk Shortbread cookies from The Goodie Girl, and Gingerbread Biscotti from Sweet Twist of Fate.
This was so much fun, even if I barely made the deadline!
So without further ado, here are Raspberry Shortbread Thumbprint Cookies!
Thanks to Missi for the recipe.
Yield: 3 dozen cookies
- ¾ cup butter, softened
- ½ cup white sugar
- 2 egg yolks
- 1¾ cup flour
- ½ cup raspberry jam
- Preheat the oven to 375°F.
- In a medium bowl, cream together butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms.
- Roll dough into 1 inch balls. Place 2 inches apart onto lightly greased baking sheets. Make a "thumbprint" in the center of each cookie. Fill each hole with jam.
- Bake for 8 to 10 minutes in the preheated oven or until bottoms are golden brown. Cool on wire racks.