Golden Raspberry Cookies
Today’s cookies are an adaptation from my absolute favorite Christmas cookie ever. The original recipe makes bar cookies, and you can certainly make my adaptation that way as well, but I thought it would be fun to have these cookies as individual rounds so I made them in a muffin pan. They are still quite tall like a bar cook so they do somewhat resemble a muffin, but don’t be fooled these babies are cookies! As I sit writing this post it occurs to me you could probably make them in those fun Christmas shapes molds and end up with stars, Christmas trees, etc. as well.
But whatever shape you choose to make them in these are rich, dense, buttery, and all around wonderful. There is just not a more perfect cookie to sit and enjoy with a fresh hot cup of coffee watching the snow, the lights, or your very happy kids. Give them a try this year and enjoy!
Golden Raspberry Cookies
Yield 12 cookies when made in a standard sized muffin pan. A mini muffin pan can be used instead and will yield 24 cookies.
Ingredients
- 1 and 1/2 sticks salted butter
- 1 cup sugar
- 2 egg yolks
- 2 cups flour
- 1/4 teaspoon kosher salt
- 1 cup walnuts, shelled in medium sized pieces
- 1/2 cup raspberry preserves
Instructions
- 1. Preheat oven to 350* and grease a muffin pan VERY well. In a large bowl using an electric hand or stand mixer cream together butter and sugar.
- 2. Add egg yolks and mix until incorporated. Add salt and flour and mix well. mixture will be somewhat pebbly in appearance. Add nuts and mix again. The mixture will form a thick dough.
- 3. Take 2/3 of the dough mixture and divide evenly between the 12 muffin cups. Press the dough down in each cup so it is packed together tightly and fills the entire bottom of the cup evenly.
- 4. Evenly divide the 1/2 cup of preserves between the 12 muffin cups, placing a spoonful on the dough in the center of each round.
- 5. Take the remaining 1/3 of the dough and crumble over each muffin cup.
- 6. Bake of 350* on the center rack for 15 minutes or until the tops of the cookies are golden brown, the dough will be cooked through but still very soft in the middle. Allow to cool slightly and loosen the edges of the cookies from the muffin pan using a rubber or small metal spatula. Allow the cookies to cool enough for the bottom of the pan to be comfortable to the touch before removing the cookies all the way from the pan.