Ingredients for Ruby Jewel Christmas Cookies Williams Sonoma
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup (2 sticks) cold unsalted butter
- 1/2 cup seedless raspberry jam
- 1/4 cup powdered sugar, for dusting
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How to Make Ruby Jewel Christmas Cookies Williams Sonoma
- Whisk together 2 large egg yolks and 1 teaspoon pure vanilla extract in a small bowl. Set aside.
- In a food processor, combine 2 1/2 cups all-purpose flour and 1 cup granulated sugar. Pulse until just combined.
- With the food processor running, add 1 cup (2 sticks) cold, unsalted butter, cut into 2-3 pieces at a time. Process until the mixture resembles coarse crumbs.
- With the processor running, add the egg yolk mixture and process until the dough just comes together and pulls away from the sides of the bowl. Do not overmix.
- Turn the dough out onto a sheet of plastic wrap. Shape into a flat disk about 3/4 inch thick. Wrap tightly and refrigerate for at least 1 hour (or up to 24 hours).
- Preheat oven to 350°F (175°C). Line a miniature muffin tin with paper liners or line a baking sheet with parchment paper.
- On a lightly floured surface, using a chilled rolling pin, roll out the chilled dough to 3/4 inch thickness. Use cookie cutters to cut out cookies and place them about 1 inch apart on the prepared baking sheet.
- Alternatively, roll the dough into 1-inch balls. Place each ball into a muffin liner and gently flatten slightly.
- Using the end of a wooden spoon dipped in flour, make a slight indentation in the center of each cookie, without pressing all the way through.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely in the pan on a wire rack before transferring them to a wire rack to cool completely.
- Dust with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
31g
Fat
25g
Carbs
5g
