A great recipe--Raspberry (Peach) Kisses

Raspberry (Peach) Kisses
Cookies 1,001 Mouthwatering Recipes From Around the World

2/3 cup all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
½ cup (1 stick) butter, softened
½ cup granulated sugar
2 large eggs
2-3 tablespoons raspberry preserves I used peach preserves
1/3 cup confectioners’ sugar, to dust I didn't bother with this

Preheat the oven to 400 degrees F. Butter two cookie sheets. (I lined them with parchment and sprayed them very lightly with spray oil.) Sift the flour, cornstarch, and baking powder into a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy. Add the eggs, beating just until blended. Mix in the dry ingredients. Drop teaspoons of the dough 1 inch apart onto the prepared cookie sheets. (I used my smallest scoop which was too big.) Bake for 8-10 minutes, or until golden brown, rotating the sheets halfway through for even baking. Transfer to a rack to cool. Stick the cookies together in pairs with the preserves. Dust with confectioner’s sugar just before serving.

Makes 15 cookies. (I made one dozen 'sandwiches' and there was one orphan.)
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I was looking for a recipe to use up some preserves. I wasn't expecting much but I think I'm going to be adding this recipe to my Christmas baking this year. I loved the texture of the cookies. There were so light and delicate, they just melted in my mouth. They were delicious too of course. This recipe is definitely a keeper.

The only downside was the size of my cookies. My smallest scoop was actually three times too big (one tablespoon). These were almost the size of whoopie pies. I'm hoping I can find a smaller scoop for these so I can get more cookies out of this recipe.

My first recipe from this book, Toffee-Oat Bars, was just okay. They weren't a disaster but when the first recipe I try from a cookbook isn't great, I sometimes resist making another recipe from that book, which I think is what happened here. I don't think I'm biased against this cookbook any longer after this recipe.

I think I'm going to stop going to auction (the farmer's market) on Fridays. The produce is still pretty good but my cookbook guy has been missing for 2-3 weeks and the stand where I buy a Patrick Star cookie for my son has been empty for two weeks. It's not worth the drive just for fall produce. I was going to try out a different market on Saturday but we drove over there (my son and I) and I thought it was creepy looking so we left without going in. Auction would look creepy without any people too but there's always a crowd there - this other place looked empty. Of course, I've been saying that I was going to give up auction for a few weeks now but I keep going back. I'm addicted.

Oh yes, I guess I have to find more venison recipes. My husband got a deer on the first day of archery season. He hasn't brought up the freezer that I promised him yet but I have no idea where we're going to put the meat if we don't get another freezer. I want to see if the meat is any good first, to be honest. Not every deer taste good.

Blast From The Past: Big Game Baked Round Steak from December 2005. I was really getting into venison until the freezer died and we had to give all of the meat away.

Question of the Day: Do you have a favorite cookie recipe?