christmas cookies: fisher fair scone inspired.

13 December 2011

There are two types of people in this world-- those that have had a Fisher scone at a fair and those that have not. If you are a part of the latter category, I'm truly sorry. The pillowey baked dough, stuffed with raspberry jam, warm from the oven... swoon. I was craving them yesterday and, simultaneously, being pulled to make Christmas cookies. So two loves married....

2 sticks salted butter, softened
3/4 c. light brown sugar
1 vanilla bean, scraped
2 c flour

raspberry jam

Cream the butter, sugar and vanilla until whipped and well combined. You should whip longer than you'd expect-- a full 5 minutes. Add the flour by hand, stirring just until incorporated. Form into one inch diameter balls. Place the balls onto a silpat or parchment lined cookie sheet, allowing some room for spread. Press each down to make an indentation in the middle. Add a tiny drop of jam to each cookie's center. Refrigerate for 10 minutes. Bake, in batches, at 325 degrees Fahrenheit for 15 minutes or just until golden. Cool.


Nancy said...

I can't WAIT to make these!!!! Thanks for the recipe!

Anonymous said...


Sonja said...

i'me so thankful to have had the yummy puyallup fair fisher scone experience. it's been a while, so i think i'll make your cookies. and your yummy hot cocoa too!


Post a Comment

You are so BEYOND rocking cool for leaving a comment. Can't wait to hear what you have to say...