1/2 cup fruit preserves, such as raspberry or apricot
1/2 cup dark chocolate chips, melted
1/4 cup crushed peppermint candies
1/2 teaspoon ground cinnamon
1/4 cup powdered sugar for dusting
Instructions
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about three minutes of high-speed mixing. Add the egg and the alcohol-free vanilla extract, then continue to beat until everything is fully incorporated and smooth.
Slowly add the all-purpose flour, salt, and cinnamon to the wet ingredients. Mix on low speed just until the flour disappears and a soft dough forms. Be careful not to overmix at this stage, as it can make the cookies tough instead of tender.
Divide the dough into two disks and wrap them tightly in plastic wrap. Place the dough in the refrigerator for at least one hour. Chilling the dough is a crucial step to ensure the cookies hold their shape during the baking process and have a better texture.
Preheat your oven to 350 degrees Fahrenheit. Roll out the dough and use festive cookie cutters to create stars, trees, or rounds. For thumbprint style cookies, roll small balls of dough and press your thumb into the center before filling with jam. Place them on a parchment-lined baking sheet and bake for 10 to 12 minutes until the edges are just barely golden.
Once the cookies have cooled completely, drizzle some with melted chocolate and sprinkle with crushed peppermint. Dust the jam-filled cookies with powdered sugar. Arrange the different varieties in a decorative box, using parchment paper or cupcake liners to separate the different types and keep them looking neat and organized.
