Almond and Raspberry Blossoms

I know it's not even Thanksgiving yet, but I decided to try out a few cookie recipes before the Christmas Cookie season is in full swing. I tried the Almond and Raspberry Blossoms recipe first because I absolutely love the Almond/Raspberry combination. Admittedly, these cookies are probably a little more time consuming than baking drop cookies, but definitely worth the time after taking a bite of these morsels.

Almond and Raspberry Blossoms

(Source: Better Home and Gardens)

1  cup all purpose flour

1/2 cup ground slivered almonds

1/4 cup granulated sugar

1/2 cup butter

1 egg yolk, lightly beaten

1 (3 oz) package cream cheese, softened

1/4 cup butter, softened

2 tablespoons sugar

1 egg

1/4 teaspoon finely shredded orange peel

1 tablespoon orange juice

Nonstick cooking spray

1/4 cup seedless red raspberry preserves

Powdered sugar

24 raspberries (optional)

In a medium bowl stir together flour, 1/4 cup of the ground almonds, and the 1/4 cup granulated sugar. Using a pastry blender, cut in the 1/2 cup butter until pieces are pea size. In a small bowl combine egg yolk and 1 teaspoon water. Gradually stir yolk mixture into flour mixture, adding 1 to 2 teaspoons additional water, if necessary, to make dough cling together. Gently knead dough just until a ball forms. Wrap dough in plastic wrap; chill for 30 - 60 minutes or until easy to handle. 

Meanwhile, for filling, in a small mixing bowl beat cream cheese, the 1/4  cup softened butter, and the 2 tablespoons granulated sugar with an electric mixer on medium speed until light and fluffy. Add egg, orange peel, and orange juice. Beat until combined, scraping sides of bowl occasionally. Stir in the remaining 1/4 cup ground almonds. 

Preheat oven to 325 degrees Fahrenheit. Coat twenty-four 1 3/4 inch muffin  cups with cooking spray. Divide dough into 24 portions; shape each portion into a ball. Press balls onto the bottoms and up the sides of the prepared muffin cups. 

Spoon 1/2 teaspoon of the preserves into each pastry-lined muffin cup. Spoon filling over preserves. Bake about 25 minutes or until filling is set. Cool in muffin cups on a wire rack for 5 minutes. Remove cookies from muffin cups; cool on wire rack. 

Before serving, sprinkle cookies lightly with powdered sugar. If desired, top each cookie with a raspberry.