Thanksgiving and Christmas are coming, and I cannot wait. I know they are a little ways off, and Halloween has yet to pass. Still the excitement of the holidays and all the goodies involved with each are enough to get your mouth salivating for the future. Halloween has its candy and cookies. Thanksgiving has its turkey and pumpkin pie, and Christmas could mean many things.
Raspberry Short Bread Cookies are a treat I always equate with the holidays. Do you remember the little holiday cans filled with small tasty cookies? These are the cookies that I think about when I reminiscence about Short Bread. Remembering and celebrating good times with family and friends is what the holidays are all about.
Raspberry Short Bread Cookies are really not that difficult to make. After I got past the initial shock of the unconventional cookie dough, they turned out to be wonderful little additions to my friend’s birthday tea party that I mentioned last week. After mixing the main ingredients together, I saw that the dough looked like a graham cracker pie crust, except flaky. I started to think that something had gone wrong. I expected a more adhesive dough. The recipe says to mix until light and fluffy, but flaky seems to be a better description. Upon rolling the dough, it becomes more adhesive, and the expected cookie shape begins to form.
Cut them into strips as the recipe states, and you are well on your way. To create a crease for the jam to set into, I used my thumb and made a little valley. The recipe says to use a wooden spoon end, but mine was built differently. A clean dowel rod might work as well, if you have a big enough one available.
So remember, “The holidays are fast approaching. Be prepared with a new, fresh baked holiday treat.”
Check out the recipe here: Raspberry Short Bread Cookies
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The Cooking Carpenter 