Raspberry Almond Thumbprint Cookies

Ingredients:

  • 1 cup unsalted butter, softened to room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups + 2 Tablespoons all-purpose flour
  • 1/2 cup raspberry jam

Directions:

  1. Using a handheld or stand mixer with paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm.
  2. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough. Make an indention with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your finger if you can. Otherwise, it’s perfectly fine to have a few cracks. Fill each with a scant 1/2 teaspoon of jam. (Or however much it can hold.)
  3. Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do no over bake. In fact, I only baked mine for 13-14 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wore rack.

~Recipe from sallybakingaddiction.com

Sweet Potato Casserole

Ingredients:

Filling:

  • 1/2 stick (4 tablespoons) butter, melted, plus more for buttering the baking dish
  • 3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
  • 1/2 cup milk
  • 1.4 cup brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 large eggs

Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 stick (4 tablespoons) butter, melted
  • 1/4 teaspoon kosher salt
  • 3/4 cup chopped pecans (optional)

Directions:

  1. For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
  2. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
  3. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
  4. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

~Recipe adapted from Food Network Kitchen