This post comes courtesy of Krista Dearden, blogger at Budget Gourmet Mom.
These are what I like to call “adult cookies.”
Since the day after Thanksgiving I’ve been baking up a storm. Things like Peppermint Rice Krispie Treats, Gingerbread Men, and Shortbread. Baking brings the smells and sounds of the holidays into our home and with four boys, believe me, the treats don’t last long! As much as I love each one of these recipes I also enjoy to fancy things up once in awhile.
These cookies would make a wonderful gift if they last long enough to make it out the door!
Raspberry Lemon Linzers with White Chocolate Drizzle
Cookie of the Day
Leading up to Christmas, we’ll be featuring one standout cookie recipe every day on The Blender. See them all here — let the holiday cookie exchanges begin!
1 cup butter, softened
4 ounce cream cheese, softened
1 cup light brown sugar, packed
1 egg yolk
1/2 tsp. lemon extract
2 3/4 cup all purpose flour
1/2 cup cornstarch
1 1/2 cup seedless raspberry jam
1 cup white chocolate chips
In a large bowl cream the butter, cream cheese, and sugar. Add the egg yolk and extract and mix well. Gradually add the flour and cornstarch, mixing until well blended. Divide the dough into two equal pieces and shape into flat discs. Wrap in plastic wrap and refrigerate until slightly firm, 30 to 40 minutes.
Preheat oven to 350°. Roll the dough onto a lightly floured surface to 1/8-inch thick. Cut into shapes. Place on a parchment lined baking sheet and bake for 9-11 minutes. Allow to cool.
Once the cookies are cooled bring the raspberry jam to a simmer over medium-high heat in a small saucepan. Stir constantly until the jam begins thicken slightly, 2 to 3 minutes. Remove from heat and cool slightly. Spread a scant spoonful onto each cookie.
Place the white chocolate chips in a microwave safe bowl. Microwave for 30 second intervals, stirring in between, until the chips are completely melted. Drizzle the chocolate over the cookies. Once the chocolate has hardened store between layers of parchment paper in an airtight container for up to a week.
I adapted this recipe from a collection of holiday recipes I received in the mail a of couple years ago. I am not sure of the original author.
About the author: As a wife and the stay-at-home mom to four boys I have my hands full! When I am not making peanut butter and jelly sandwiches or cleaning up the mess from them I am writing for my blog, Budget Gourmet Mom. We may eat on a budget but that doesn’t mean it can’t be gourmet food. A little creativity and planning can go a long way.