International Cookie Party III

Welcome to Applejack Lane.  I am happy to share one of my favorite Christmas cookie recipes today.  I use this recipe quite often to serve at my Holiday Open Houses and summer Lemonade on the Lawn.

Raspberry Crowns

1 cup butter, softened

1 (3-ounce) package cream cheese, softened

1 cup sugar

1 large egg, separated

1 teaspoon almond extract

2 1/2 cups all-purpose flour

1 cup finely ground blanched almonds

raspberry jam

Beat butter and cream cheese at medium speed  with an electric mixer until creamy; gradually add sugar, beating well.

Add egg yolk and almond extract, mixing well; gradually stir in flour.  Cover; chill at least one hour.

Shape dough into 1-inch balls; dip tops of balls in lightly beaten egg white, and then in almonds.  Make a round indention the center of each cookie.  Using a 1/4 teaspoon measuring spoon, place raspberry jam into each indention of the ball.

Bake at 350 degrees for about 13 1/2 to 14 minutes.  Remove to wire racks to cool.

Yields  about 4 to 4 1/2 dozen cookies. 

I am joining Johanna at Silber+Rosen for today's party.

International Blog Party Christmas Cookies I

I have been busy baking cookies, cookies, and more cookies at Applejack Lane for our Open House this weekend at our shop. White Chocolate Macadamia Cookies, Peppermint Cookies, Christmas Tree Spritz,  Raspberry Crowns, Ginger Crisps, and Hooty Creeks are all ready for my VIP ladies. Here is my recipe for Hooty Creeks-one of my customers' favorites.

 Hooty Creeks

1 cup butter
2/3 cup brown sugar, packed
2/3 cup sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
1 cup quick cooking oats
1 cup dried cranberries chopped
1 cup white chocolate chips
1 cup chopped pecans

Cream the sugars and butter in a bowl. Add the eggs and vanilla and mix until the eggs disappear. Next, add the flour, oats, baking soda, baking powder, and salt to the mixture. Mix until well blended. Stir in cranberries, chips, and pecans. The mixture will be stiff.
Using a one-inch cookie scoop, drop on a baking sheet about 2 inches apart.
Bake at 350 degrees for 8 to 10 minutes. I tend to bake for 9 1/2 minutes for a softer cookie. Cool on wire racks. Makes about 72 cookies.

I am joining Johanna at Silber+Rosen for her International Blog Party Christmas Cookies I today.