I know it’s only Monday, but it’s never to early to start planning for the weekend. This Sangria recipe has a nice fruity flavor but is not overly sweet… which can be dangerous because it’s easy to go back for more.
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These cookies are always a favorite of mine around the holidays. They’re light but so flavorful – just the right sweet thing to eat when you feel “to full” for dessert.
- 1 3/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 2/3 cup sugar, plus more for rolling
- 1 large egg
- 1 tsp pure vanilla extract
- Approximately 1/2 a jar of seedless raspberry jam (you could also use strawberry or cherry, if you desire)
HOW TO MAKE IT
- Sift the flour baking powder and salt together into a bowl
- In another bowl, whip the butter and sugar until fluffy
- Beat the egg and vanilla into the fluffy butter until just combined
- Slowly beat in the dry ingredients, mixing until just incorporated
- Scoop the dough into 1 inch balls and roll in the sugar
- Place about 2 inches apart on parchment paper lined or greased baking sheet
- Press a thumbprint into the center of each ball, about 1/2 inch deep (I like to use the back of my 1/2 tsp measuring spoon it makes a perfectly round indent)
- To fill each cookie with jam, you can either try to carefully spoon it into each indent or you can use a pastry bag or what I do is spoon the jam into a ziplock bag and cut a small piece of the corner off and then squeeze it through the hole – this makes the jam filling process much easier and less messy!
- Bake cookies at 350°F for approximately 8 minutes or until the bottoms and the edges are golden brown (the tops will remain white)