Hey there, cookie lovers!
The holiday season is here, and you know what that means—time to bake some delicious treats!
Today, I’m excited to share my favorite Christmas cookies with raspberry jam.
These little bites of joy are sweet, chewy, and oh-so-festive.
They make the perfect addition to any holiday spread or a special gift for loved ones.
Let’s sprinkle some magic in the kitchen! 🍪✨
Preparation Time | 15-30 minutes |
Cooking Time | 30-35 minutes |
Total Time | 75-95 minutes |
Level of Difficulty | Medium |
Ingredients
- 1 1/2 cups softened butter
- 1 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped toasted pecans
- Raspberry jam
Step 1: Prepare the Dough
In a large bowl, beat the softened butter and sugar together using an electric mixer until the mixture is creamy and well combined.
Add in the egg yolk and vanilla extract, mixing until fully incorporated.
Lastly, mix in the flour, salt, and chopped toasted pecans until everything is well combined.
Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm up.
Step 2: Shape the Cookies
Once the dough has chilled, use a cookie scoop to form mounds of dough and place them on a baking sheet lined with parchment paper.
Use your thumb or the back of a teaspoon to press into the center of each cookie, creating a small indent for the filling.
Step 3: Add the Filling
Fill a piping bag with raspberry jam and pipe the jam into the center indent of each cookie, filling each indent generously.
Step 4: Bake the Cookies
Preheat your oven to 350 degrees Fahrenheit.
Bake the cookies for 30-35 minutes, or until they are golden brown in color.
Keep an eye on the cookies to ensure they do not over-bake.
Once baked, remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.