“These cookies were another big Christmastime favorite at the bakery. They require a few steps but are really not difficult to make and are quite festive.”
Excerpt From: Jennifer Appel. “The Complete Magnolia Bakery Cookbook.” iBooks. https://itun.es/us/idq2G.l
Long time no see! Well, today is not a day of regrets but of Thanksgiving. Actually, Thanksgiving IS just around the corner, but I was thinking about these cookies. They turned out to raves among my colleagues. So, we were all thankful for that.
OK. As happens so often these days, I made some detours in the recipe of the cookbook – but not too much.
Detour #1 : As stated in the caption to the photo above, I replaced crushed hazelnuts with almond powder/flour. I think the hazelnuts were well past their best days. They didn’t smell right. I had TONS of almond flour and sliced almonds on hand so I went with them. As it turns out, the almonds may be the more traditional ingredient. (I’ll need to research that more thoroughly. Or if you know about this, leave me a note.)
Detour #2: Raspberry things. Firstly, I used raspberry jam WITH seeds, not seedless. I am a fan of St. Dalfour all natural jams. Sooooo… Then I added a fresh raspberry in the well in the middle of the cookie. Cool! Wouldn’t you agree?
Detour #3: This was the “I hadn’t seen this done before” part. I made up one batch of Magnolia’s cream cheese filling (leaving out the egg), and spread a layer of that on the cookie before adding the raspberry jam. It went like this (see photos below):
We had a sweet day. I hope you did too.