Spread the holiday cheer around by using your favorite flavor of jelly to fill these Vanilla and Almond Jelly Cookies. Don’t forget to save some for Santa too!
Disclosure: This is a sponsored post. I received monetary and product compensation from Uncommongoods. All opinions expressed are my own. Today’s post is sponsored by Uncommongoods, a website that is dedicated to bringing unique and hand crafted gifts to the public at large. Start your online Christmas shopping with them this week! Need a gift for your mother? Click here to view their gift selections for moms. Need to find a gift for your husband, then click here. I may even have Husband Man take a look at their website for my Christmas gifts as well.
One of the things I enjoy most about this time of the year are the festive recipes that I come across occasionally. For some reason, I always seem to fixate on desserts. It may just be my popular sweet tooth, however, I just can’t imagine going through the Christmas holiday without baking a few things. I’m always on the hunt for new cookie recipes to fill up our collection. Don’t even get me started on my collection of holiday cookie cookbooks either. I guess you can say that it’s just my favorite time of year recipe-wise.
These cookies will be added to our family favorites collection. I have always wanted to try my hand at baking thumbprint cookies and this week, I had the opportunity to do just that. These delectable treats have graced the pages of my growing holiday recipe collection for years. Each of them seem to be made differently, however, the results were the same.
The base of the cookie is made with a shortbread/sugar crust, while the middle is filled with jam (or jelly). A drizzle of almond flavored icing brings the entire treat together. As my nine year old daughter likes to say, these cookies were “da bomb dot com.” Husband Man was gracious enough to bring some of these cookies into work yesterday. Needless to say, he came home with an empty plate. When that happens, I know we have a winning recipe on our hands!
Of course, these cookies would not have been possible if it weren’t for my good friends over at Uncommongoods. They provided me with an order Dessert Baking Salts and a 4 pack of Artisan Jellies. The jelly filling that you see in these pictures are courtesy of them. I ended up using all 4 flavors of jellies (Apple Pie, Carrot Cake, Strawberry Chipotle, and Sunshine Citrus). I put a pinch of Vanilla-Cardamom Salt (from the Dessert Baking Salts package) into the cookie batter as well. The cookies with the Strawberry Chipotle and Apple Pie ended up being our favorites, with Carrot Cake and Sunshine Citrus coming in a close second!
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They are an independently owned business that also supports causes that they firmly believe in. Through their Better to Give Program, out of every purchase you make on their site, $1.00 of it goes to the following organizations of your choice (The Rape, Abuse, and Incest National Network, American Forests, Women for Women International, or Reach Out and Read). Being an ex-social worker myself, I can definitely support this, which is why they stole my heart.
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Serving Size: 2 cookies
- 1 cup unsalted butter at room temperature
- 2/3 cup granulated sugar
- 1/2 tsp. almond extract
- 1/8 tsp. Vanilla-Cardamom Dessert Salts OR 1/8 tsp. of vanilla extract
- 2 cups of all purpose flour
- Jelly or Jam flavoring of your choice
- 1 cup of powdered sugar
- 2 to 3 tsp. of milk
- 1 1/2 tsp. almond extract
With an electric mixer, cream together butter, granulated sugar, almond extract, and dessert salt on medium high speed for 5 minutes or until light and fluffy.
With the mixer on slow speed, slowly add in the flour. Mixing until the dough is well combined.
Place the dough in a plastic ziplock bag and chill in the refrigerator for at least 2 hours or overnight.
When ready to bake, take the dough out of the fridge and let it come to room temperature.
Preheat oven to 350 degrees.
Scoop dough out with a 1 tablespoon measuring spoon and roll them into little balls.
Place the balls on a cookie shoot lined with parchment paper, making sure they are about 2 inches apart.
Make an indention in the center each ball with your thumb.
Fill each indention with 1/4 teaspoon of jelly or jam.
Bake for 15-18 minutes or until the edges are lightly browned.
Let the cookies cool on sheet for 2 minutes, then transfer them to a cooling rack.
Refill indentions with more jelly/jam if desired.
While cookies are cooling, mix the powdered sugar, milk, and almond extract in a small bowl. Mix until the frosting becomes a smooth consistency.
Drizzle glaze over the cookies and let it dry.
Store cookies in an air tight container for up to 5 days.
Recipe Source: Adapted from the blog, True Blue Baking