RASPBERRY MELTAWAY COOKIES RECIPES

Steps:

• 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.

Steps:

• Heat oven to 375°F.
• Combine flour, 3/4 cup butter and 2/3 cup powdered sugar in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Gradually stir in 5 tablespoons whipping cream.
• Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 1 1/2-inch cookie cutter. Dip 1 side of each cookie into sugar. Place 1 inch apart onto ungreased cookie sheets, sugared-side up. Bake 7-9 minutes or until edges are lightly browned. Cool completely.
• Combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 4 teaspoons whipping cream and raspberry syrup in small bowl. Beat at medium speed until creamy.
• Spread scant teaspoonful filling on unsugared side of 1 cookie; top with second cookie. Squeeze together gently. Repeat with remaining cookies.