Sunday, April 23, 2017
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| Sugared Black Raspberry Tea Cookies |
"Petite, crunchy, black raspberry filled thumbprints, dipped in granulated sugar, and studded with miniature chocolate chips. These cookies freeze nicely."
Ingredients :
- half of cup butter
- 1/4 cup packed brown sugar
- 1/three cup white sugar
- 1 teaspoon vanilla extract
- three tablespoons milk
- 1 1/3 cups all-reason flour
- 1/four cup cornstarch
- 1/four cup miniature semisweet chocolate chips
- 3 tablespoons white sugar
- 1 (10 ounce) jar black raspberry jam
Instructions :
| Prep : 30M | Cook : 36M | Ready in : 45M |
|---|
- Preheat oven to 375 ranges F (190 tiers C). Line baking sheets with parchment paper.
- In a big bowl, cream butter with brown sugar and 1/three cup white sugar. Blend within the vanilla and milk. Mix within the flour and corn starch. Stir within the mini chocolate chips.
- Form the dough into 1 inch balls, and roll in the final white sugar. Place at the prepared cookie sheet, about 1 half of inches aside. Use your finger or thumb to press straight down into the center of each ball, making a nicely for the jam. Neatly fill each cookie with a small quantity of jam.
- Bake in preheated oven for thirteen to fifteen minutes, or until cookies are simply beginning to turn golden around the rims. Let cookies cool before ingesting.
Notes :
- Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.
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