FOOD

RASPBERRY LEMON THUMBPRINT COOKIES

These little confections are truly a treat! Lemon and raspberry is one of my favorite flavor combinations, so these cookies turned into a quick favorite. The tartness of raspberries and lemons with the buttery cookie, chocolate drizzle and 90 calories per serving, these sweet treats the perfect little dessert. My aunt brought these to a family get together, and we all loved them, so I wanted to share!

-Ingredients-

• 1/2 cup raspberry jam or jelly
• 1 tbsp. raspberry liqueur
• 2 1/4 cup all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 cup (2 sticks) unsalted butter, and room temperature
• 2/3 cup sugar
• 2 large egg yolks
• 1 tbsp. finely grated lemon peel
• 1 tbsp. vanilla extract
• 4 oz. white chocolate, melted

-Directions-

1. Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper.
2. In small bowl, stir jam and liqueur; set aside. In medium bowl, whisk flour, baking powder and salt. In large bowl, with mixer on medium speed, beat butter and sugar until light and fluffy, about 3 minutes. Add yolks, lemon peel and juice, and vanilla; beat to combine. Gradually beat in flour mixture just until moist clumps form.
3. Gather dough into ball in bowl. Pinch off and roll dough into 1-inch balls. Arrange 1 inch apart on cookie sheets; make indentation in center of each using floured index finger. Fill each with scant 1/2 teaspoon jam mixture. Bake 20 minutes or until golden. Cool completely on wire racks. Drizzle with melted white chocolate. Let set.

This recipe makes about 4 dozen cookies. 

This recipe was featured in the May Good Housekeeping magazine and can be found here

Enjoy!

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AVACADO SALSA

This is one of my favorites! It's light, fresh and perfect for a summer day. It's quick and easy and every one will rave over it. It's a 10!

-Ingredients-

• 16 oz. package frozen corn - thawed 
• 2 small cans (2-2.25 oz.) sliced black olives
• 1 medium sweet red pepper, chopped
• 1 small onion, chopped
• 5 cloves garlic, minced
• 1/3 cup olive or vegetable oil (I use olive oil)
• 3 tbsp. cider or white wine vinegar (I use cider)
• 1/4 cup lemon juice (I use 1 lemon and 1 lime)
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. pepper
• 4 medium ripe avacados
• Tortilla chips

-Directions-
In a large bowl, combine corn, olives, red pepper, and onion. In a small bowl, combine garlic, pil, lemon juice, vinegar, oregano, salt and pepper. Mix well. Pour over corn mixture and toss to coat. Cover and refrigerate overnight. Just before serving, chop avacados and stir into salsa. Serve with tortilla chips.

Although the recipe calls to refrigerate overnight, I have made it and served it immediately and it is just as delicious! 

Enjoy!