Christmas Cookie Countdown and Raspberry Almond Slices
The momentum behind the upcoming holidays is increasing at a rate that has me slightly panicked. With Thanksgiving falling early this year, I feel like November is disappearing right before my eyes. Halloween skeletons, ghosts, and pumpkins litter my living room floor waiting to be boxed up and stored for the coming year. In another corner awaiting my attention sit tubs containing pilgrims, maple leaf garlands, and autumnal colored gourds. Holiday festivities and parties are noted within the blocks of my calendar and plane tickets home for Christmas have been purchased. Yes, we are only nine days away from Turkey Day – with Hanukkah and Christmas not far behind.
With Post-its stuck on every surface reminding me of all I have to accomplish, the one thing I’m not stressed about is having enough cookies come gift giving time. Thanks to the discipline I imposed on myself by blogging a Cookie Countdown, my freezer is already brimming with tins containing dozens and dozens of cookies. These Raspberry Almond Slices are tightly wrapped and snuggly nestled among them. The best way to describe them would be Linzer Cookie wannabes. Kin – so to speak. A cousin perhaps. The makeup of this tender butter cookie mirrors that of the traditional Linzer version in most every way. Cinnamon, and sometimes cloves and nutmeg, are among the usual ingredients in most Linzer cookies, and they can easily be added to these Raspberry Slices as well. One bite and you will delight is the similarities between the two. The only significant difference is in the effort it takes to make them. No rolling or cutting required for this buttery, jammy, relative of the original.
Want a cookie that goes into the oven in minutes but tastes as though it took hours. Try these nutty, jammy, almond glazed butter cookies . I call these my “shape and bake” jewels.
Raspberry Almond Slices
Cookies
2 cups all-purpose flour
3/4 cup almond meal (hazelnut meal can be substituted)
1/4 teaspoon cream of tartar
1/4 teaspoon table salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
2 tablespoons confectioners’ sugar
1 large egg, room temperature
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
6 tablespoons raspberry jam, with or without seeds
Almond Glaze
1 cup sifted confectioners’ sugar
Pinch of table salt
1 tablespoon, plus 1 teaspoon water
1/4 teaspoon pure almond extract
Bake the Cookies
In a medium bowl, whisk the flour, almond meal, cream of tartar and salt until well blended. Using a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), beat the butter and sugars on medium speed until light and fluffy, about 4 minutes, scraping the bowl as needed. Add the egg, vanilla, and almond extract and beat until blended. Add the flour mixture and mix on low speed until just blended.
On a lightly floured surface, portion the dough into six equal pieces. If the dough is very soft, wrap each portion in plastic and refrigerate until firmer, about 1 hour.
Position racks in the center and upper third of the oven and heat the oven to 350˚F. Have ready two large parchment lined baking sheets. Unwrap the dough and, using your hands or a rolling pin (or both), shape each piece into a flat 12 x 1 1/2-inch strip about 1/4 inch thick, dusting with flour if needed. Transfer the strips to the prepared baking sheets, spacing them about 3 inches apart.
Using the rounded handle of a wooden spoon dipped lightly in flour, make an indentation down the middle of each strip (this will widen the strip to about 1 3/4 inches and make a depression about halfway down into the strip). Spread 1 tablespoon of the jam evenly down the indentation of each strip.
Bake until the cookie strips are lightly browned on the bottom and edges, about 20 minutes, rotating the pans as needed for even baking. Let the strips cool on the sheets on racks for 5 minutes before carefully transferring them to racks to cool completely.
Glaze the Cookies
In a small bowl, mix the confectioner’s sugar with the salt, water, and almond extract. The glaze should be thick enough to hold its shape when drizzled; add more confectioners’ sugar or water if needed. Using the tines of a fork, drizzle the glaze over the tops of the cooled cookies. Leave the cookies on the rack until the glaze is set, about 30 minutes, and transfer to a cutting board. With a serrated knife, cut each bar on the diagonal into 1-inch-thick diamond slices.
Yield: Approximately 64 cookies.
Source: Adapted from Raspberry Diamonds – Fine Cooking Holiday Baking
Geez Mary it’s not even December yet and my baking list is well on its way…thanks to you!
Glad to help! Have fun baking!!
As we both scramble to be ready for the Holidays, please, please make a few extra pieces of each cookie and leave them out for your unfortunate husband who mostly is able to enjoy only the luscious pictures of them instead of the expected deliciousness of them.
I tried to open one of the tins of cookies in the freezer and received a significant shock from the electric wires you have attached to each tin to protect its contents. Not fair !
These look beautiful!! Perfect for christmas.