Raspberry Meltaway Cookies just soften in your mouth! best topped with a easy almond glaze swirled with raspberry jam.
Raspberry Meltaway Cookies ~ those cookies have a cute, shiny raspberry almond flavor and simply soften in your mouth! smooth cookie recipe you’ve were given to strive!
INGREDIENTS
- 1 cup butter, softened
- 3/4 cup cornstarch
- 3/4 cup powdered sugar
- 1 1/2 tsp almond extract
- 1- 1 1/2 cups cup all-purpose flour**
- 2-3 TBSP seedless red raspberry jam
INSTRUCTIONS
- vanilla glaze {see under}
- blend together butter and cornstarch till nicely combined. add in powdered sugar and extract and blend until clean. add flour and blend until dough comes collectively and flour is all included. cowl and refrigerate 10-15 mins.
- Preheat oven to 350 levels F.
- Scoop out about half of a tablespoonful of dough. (i use a small cookie scoop!) Roll right into a ball and lay on parchment on a cookie sheet. Lay cookie dough balls out 4 across in 5 rows, becoming approximately 20 cookies in keeping with sheet.
- Bake nine minutes. take away from oven and flatten the tops of each cookie via lightly pressing down with the lowest of a glass. permit take a seat for 2 mins before shifting parchment to a cooling rack.
- Glaze: melt 3 TBSP butter. Stir in half of tsp vanilla and three TBSP milk. Whisk in 1 cup to 1 half of cups powdered sugar. Stir till clean and favored consistency is completed. allow cool barely earlier than spooning onto cookies.
- let cool about 10 minutes. Spoon glaze on pinnacle. switch jam to a small bag and cut the nook to pipe 4-five small drops of jam on pinnacle of glaze on every cookie. Use a toothpick to swirl the jam and the glaze.
- permit cool to set. save in an hermetic container.
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