Raspberry Meltaway Cookies
Description
If you've never baked or tried meltaway cookies, you have to make these. They're easy to do and so yummy. They just melt away in your mouth like magic, and have a wonderful bright raspberry almond flavor.
Ingredients
Cookies:
1 c. butter, softened
3/4 c. cornstarch
3/4 c. powdered sugar
1 1/2 t. almond extract
1 c. all-purpose flour
Vanilla Glaze:
3 T. butter
1/2 t. vanilla extract
3 T. milk
1 c. powdered sugar
2-3 T. seedless red raspberry jam
Directions
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Mix butter and cornstarch together until well combined; add in powdered sugar and almond extract; mix until smooth. Add flour; mix until dough comes together and flour is incorporated. Cover; refrigerate 10-15 minutes.
Preheat oven to 350 degrees.
Scoop out about 1/2 T. dough using a small scoop. Roll into a ball; lay on parchment paper lined cookie sheet. Place dough balls out 4 across in 5 rows, fitting about 20 cookies per sheet. Bake 9 minutes. Remove from oven; immediately flatten the tops of each cookie by gently pressing down with the bottom of a glass. Let sit for 2 minutes before transferring parchment to a cooling rack.
Vanilla Glaze:
Melt the butter; stir in the vanilla and the milk; whisk in the powdered sugar, stirring until smooth. Let cool slightly before spooning onto cookies. Let cool about 10 minutes.
Spoon glaze on top of cookies.
Place jam in a small zip lock bag; cut a corner to pipe 4-5 small drops of jam on top of the glaze of each cookie. Use a toothpick to swirl the jam and the glaze.
Let cool to set. Store in an airtight container.
Makes about 44 two and one half inch cookies.