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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 48 |
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These make wonderful Christmas cookies. They're very small, so they're a delightful treat for dessert - maybe half the size of a regular cookie. Great combination of flavors! Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
1 egg yolk |
1 tablespoon lemon rind, grated |
1 tablespoon lemon juice |
1 teaspoon unsweetened cocoa |
1 cup flour (all-purpose) |
1/2 cup ground hazelnuts |
1/2 cup ground almonds |
1/2 teaspoon cinnamon (ground) |
1/2 teaspoon clove (ground) |
1/2 cup raspberry jam |
Directions:
1. Preheat oven to 375.
2. Cream butter and sugar with electric mixer. Add egg yolk and beat until light and fluffy. Add grated lemon rind and juice, then add cocoa and blend. Set aside.
3. Mix flour, nuts, and spices. Pour the butter/egg mixture into the dry ingredients. Mix with a fork or hands as for a piecrust. Dough will be soft. Place in a bowl cover, and refrigerate for an hour.
4. Take half-teaspoonfuls of dough and roll into balls. Place 1 apart on ungreased cookie sheet (cookies should not spread much). With your pinkie finger, make a small indentation in the center of each cookie - don't punch through to the cookie shet. Fill the indentation with a dab of raspberry (or cherry, or strawberry) jam.
5. Bake for 12 minutes. Loosen cookies from the sheet when they're first out of the oven, but leave on the sheets until they're cool.
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