Raspberry Meltaway Cookies Recipe


Raspberry Meltaway Cookies just melt in your mouth! Perfect topped with a simple almond glaze swirled with raspberry jam.

INGREDIENTS

1 cup butter, softened
3/4 cup cornstarch
3/4 cup powdered sugar
1 1/2 tsp almond extract
1 cup all-purpose flour
2-3 TBSP seedless red raspberry jam
vanilla glaze

INSTRUCTIONS
  1. Mix together butter and cornstarch until well combined. Add in powdered sugar and extract and mix until smooth. Add flour and mix until dough comes together and flour is all incorporated. Cover and refrigerate 10-15 minutes.
  2. Preheat oven to 350 degrees F.
  3. Scoop out about 1/2 a tablespoonful of dough. Roll into a ball and lay on parchment on a cookie sheet. Lay cookie dough balls out 4 across in 5 rows, fitting about 20 cookies per sheet. Bake 9 minutes. Remove from oven and flatten the tops of each cookie by gently pressing down with the bottom of a glass. Let sit for 2 minutes before transferring cookies to a cooling rack.
  4. Get full recipe >> Raspberry Meltaway Cookies @ Butter With a Side of Bread

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