Every year since I was a little girl I can remember baking tons of delicious Christmas Cookies for the holidays. Each year we would plan out specific days that we were planning to bake, mix, stir, chill and finally create our traditional Christmas creations. My mom would pull out each recipe card with care, place them on the kitchen counter with the perfect ingredients and we would make all of our treats in one day.
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For the past couple of years, my sweet sissy and I have not been able to make it home to take part in the cookie baking, so we plan a day to do it here in Indy! Each year our men know to roll up their sleeves and we have added a few new recipes to the mix, since they both have their favorites too!
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This year was no different - except we were a bit busy - so I've been baking during the day this week (luckily its easy to pop in a batch here and there while working from home, oh the luxury of laptops, wireless Internet and cell phones!) and we planned one evening this week to whip out as many as possible as a group!
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We baked our traditional line up -complete with one of our favorites - Raspberry Shortbreads, drizzled beautifully with White Chocolate. I had to share the recipe with you - because each year we get a ton of compliments on them - and they truly are To. Die. For!
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Enjoy. . .
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White Chocolate - Raspberry - Shortbread Cookies:.
Ingredients:
-2 cups Flour
-6 Tablespoons Sugar
-2 Tablespoons Corn Starch
-3/4 cup Margarine or Butter
Raspberry Filling:
-1/2 cup seedless Raspberry Preserves
- 2 teaspoons Corn Starch
Chocolate Drizzle:
- 3-4 ounces White or Dark Chocolate
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Directions:
Combine flour, sugar and corn starch; cut in butter until crumbly. Shape dough using hands into ball - knead 4 times. Divide dough in half, wrap in plastic wrap and refrigerate for 30 minutes. Roll each half into 1/4 inch thickness on floured surface. Using a cookie cutter, cut into favorite shapes (I believe stars or circles look the best, the others don't work out quite as well with the preserves -- just ask my hubby,I freaked out on him when he tried to do other shapes - Crazy Abby came out for a brief minute! What can I say I'm a perfectionist!) then place on ungreased baking sheet. Make a thumbprint indentation on each cookie.
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Add preserves and corn starch to small saucepan. Cook on medium heat. Cook until raspberry filling bubbles - stir continuously. Filing should become thinner.
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Fill each thumbprint on cookie with preserves. Bake at 375 degrees for roughly 7 - 8 minutes, before they turn brown. Remove, carefully as they will crumble, to cooling rack. Once cookies are completely cooled heat chocolate slowly, while stirring, in microwave. Simply drizzle cookies with chocolate. Let cookies cool and dry - cookies will harden as they dry.
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Serve and wait for your guests to smile. . .from ear to ear!
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Enjoy. . .Happy Holidays!