1 cup
unsalted butter, softened
1 ½ cups
all-purpose flour
½ cup
powdered sugar
¼ cup
cornstarch
1
teaspoon orange juice
1
teaspoon orange zest
½
teaspoon ground cinnamon
½ teaspoon
vanilla extract
6
tablespoons raspberry preserves
Place butter in a large mixing bowl; using an electric mixer
on medium speed, beat until creamed and fluffy.
Reduce mixer to low and add remaining ingredients, except
raspberry preserves; beat 1 minute. Increase speed to high; beat 3-4 minutes,
scraping bowl often.
 |
| This makes an incredibly light and airy dough. See below to discover why that's not as good a thing as it sounds. |
Drop by tablespoons, 2-inches apart, onto an ungreased baking
sheet. Bake in a preheated 375F oven 12-15 minutes or until edges are lightly
browned.
Remove from oven; let cool 1 minute. Press thumb or back of
spoon into center of cookie to form an indent.
 |
| I started out trying to use the back of a spoon. Unfortunately it turned out that doesn't work very well and you just have to go in there manually and burn the bejeezus out of your thumbs. |
Fill with ½ teaspoon raspberry
preserves.
 |
| See all that dust there at the bottom? That's one of several cookies that crumbled into absolute smithereens when I tried to indent or fill them. |
Let cool.
 |
| The ones I was able to salvage looked pretty cute, though. |
My Rating: 2/5 "These were more annoying than they were tasty. The airy, fluffy dough seems like a really good thing until you're trying to put your thumbprint in them and they immediately crumble (best-case scenario) or turn to dust (worst-case). It's even less fun when they turn to dust while you're putting the raspberry preserves in them and you end up wasting the preserves. I did manage to save some of them because they were intended for a bake sale so I froze them; after a stint in the freezer they held together much better for transport. They have a pleasant flavor, but they turn to dust while you're chewing them, too. Not the best cookies."
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