Raspberry Christmas Circles
By Beverly Hicks Burch
During the holidays we like to add a taste of Tall & Handsome’s southwestern cuisine to our menu. Years ago when he first celebrated Christmas with my family he brought Posole to the table in a nod to his New Mexican heritage. It was a big hit.
Unfortunately he lost his recipe, so I went into gear and after some research developed a Posole recipe that we can’t wait to cook every year when the weather turns cool. I usually make a big pot right after cool weather hits and then off and on until hot weather returns. One thing is for sure…we started our own New Year’s tradition around here. Every year we start the New Year off with a big pot of Posole and warm tortillas.
This year we’re doing something a little different for Christmas. Years ago T & H made some Christmas cookies he found in a little 1978 cookbook he has called New Mexico Magazine’s The Best from New Mexico Kitchens. The recipe reminds me a bit of a recipe I did for the Cookie Road Trip over at “A Steel Magnolia is an Iron Butterfly”. The recipe is called Raspberry Thimbles and has been a big hit over there. Recently I’ve had the honor and pleasure of hearing from the original contributor of the recipe and she gave me a little background on her recipe.
I started the Cookie Road Trip when I decided to go through a little pamphlet that came with a fund raising (cancer…some of you may know I’m a two time NON-smoking lung cancer survivor) cookbook. The Raspberry Thimble Cookie represented the state of Connecticut.
Well, the original contributor explained to me she had been making these cookies all of her life. She had gotten the recipe from her mother who was a native of Castlebar Ireland!
So, two similar cookies…from two very different locations. Both cookies are what are known as thumbprint cookies.
The following recipe is inspire by the one T & H made years ago. You’ve probably read enough of my recipes by now to know I tinker with them or Bev-ize them as I call it, and this one was no exception. Hope you enjoy Raspberry Christmas Circles…
© 2009 Beverly Hicks Burch All Rights Reserved.
Raspberry Christmas Cookies
1 cup butter, softened
½ cup brown sugar, packed
1 teaspoon pure vanilla flavoring
2 eggs, separated
2 cups all purpose flour
¼ teaspoon kosher salt
2 cups pecans, finely chopped
Seedless Raspberry jam
Preheat oven to 375º.
Cream butter with mixer until light. Next add brown sugar and beat until light and fluffy. Add vanilla flavoring.
Mix in egg yolks. Combine salt with the flour, then add to the butter/sugar mixture.
Form dough into 1 inch balls. Dip the balls into the egg whites and then roll the ball in the pecans.
Place the balls on a greased cookie sheet at least 1 inch apart.
With your thumb make an impression in the center of each ball.
Bake for 5 minutes. At the end of 5 minutes repress the impression in the center of the cookies and fill with raspberry jam. (Be careful not to overfill.)
Cook for an additional 10 minutes.
Remove from pan and cool on wire rack.