Drake (9 )
LOL Jamie! I totally get that. I was trying to think of the cookies I made last year and come to find out, I only made cutouts and the frosting I made for them sucked! My hubby just HAD to remind me of how he frisbeed them into the woods last year. Thanks dear. However, that being said, my cookies have not always been like that. I swear! I'll share some *real* recipes from my stash.
Raspberry Cream Cheese Thumbprints
1 1/2 cups butter, softened
1 1/2 cups white sugar
2 (8 ounce) package cream cheese, softened
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup raspberry preserves
1/3 cup confectioners' sugar for decoration
In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.
Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.
**I don't use lemon zest. It really doesn't effect anything if you ask me.**
Drake (9 )