Sprinkle Around Some Sugar and Love!

Christmas Time’s A Comin’

It’s time to start thinking about Christmas. Cookies, gifts, baked items, stocking stuffers – we have a lot of ideas for you. This week let’s think about cookies, especially our new sugar cookie mix. Actually, every week it would be fun to think about cookies, but face it, life isn’t always about cookies. So instead of cookies, let’s think about sprinkles. We had a lot of fun deciding what you might enjoy. Here’s our choices:  white, red, green or blue sanding sugar, gold crystalz, red & green candy cane shapes, snowflake shapes, holly shapes, red, green and white jingle bell mix. Sprinkles are great for cookies, bars, fudge, ice cream, cupcakes, cake, doughnuts, anything chocolate covered and anything your kids won’t eat. (Yes, it’s true! One Grandma said she puts them on mashed potatoes just so her grandchildren will eat them.) So spread some Christmas cheer this season with sprinkles (and sugar cookies). YUM!

Maybe it’s a little early for Christmas baking, but we’re ready. Watch for some of our favorite Christmas recipes coming this season. To go along with the recipe below, save on Red Raspberry Jam – normally $4.59 – now $4.19 & almond extract – normally $2.89 – now $2.59.

Raspberry Almond Shortbread Thumbprints

Try these for a delicious twist on Christmas cookies. These are one of our all-time favorites!
1 cup
butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract
(all ingredients available at The Country Cupboard)

Combine softened butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely. Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.
Makes 42 cookies.

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