FRESH RASPBERRY COOKIES RECIPES RECIPES

Steps:

• Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.
• In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.
• In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
• Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).
• Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
• Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ?-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.
• Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
• Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.

Steps:

• Divide the raspberries, lime and sugar between two tall glasses and muddle by gently crushing with a muddler or the end of a bar spoon. The fruits should start to release their juices, which will mix with the sugar.
• Put half the mint leaves in the palm of one of your hands, then clap the other hand on top of the leaves – this bruises them just enough to release their flavour. Drop the bruised mint leaves into one of the glasses, then repeat with the remaining mint, dropping it into the second glass.
• Add a handful of ice to each glass, followed by the rum. Stir, then top up with sparkling water. Stir briefly until just combined, then serve.