RASPBERRY MELTAWAY COOKIES

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Raspbérry Méltaway Cookiés just mélt in your mouth! Pérféct toppéd with a simplé almond glazé swirléd with raspbérry jam.

Raspberry Meltaway Cookies

Prép Timé
25 mins

Cook Timé
9 mins

 Total Timé
34 mins

Sérvings
44

Author
Buttér With A Sidé of Bréad

Ingrédiénts

  • 1 cup buttér softénéd
  • 3/4 cup cornstarch
  • 3/4 cup powdéréd sugar
  • 1 1/2 tsp almond éxtract
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  • See complete recipe Below!
Instructions
  • Mix togéthér buttér and cornstarch until wéll combinéd. Add in powdéréd sugar and éxtract and mix until smooth. Add flour and mix until dough comés togéthér and flour is all incorporatéd. Covér and réfrigératé 10-15 minutés.
  • Préhéat ovén to 350 dégréés F.
  • Scoop out about 1/2 a tabléspoonful of dough. Roll into a ball and lay on parchmént on a cookié shéét. Lay cookié dough balls out 4 across in 5 rows, fitting about 20 cookiés pér shéét. Baké 9 minutés. Rémové from ovén and flattén thé tops of éach cookié by géntly préssing down with thé bottom of a glass. Lét sit for 2 minutés béforé transférring cookiés to a cooling rack.
  • Glazé: Mélt 3 TBSP buttér. Stir in 1/2 tsp vanilla and 3 TBSP milk. Whisk in 1 cup to 1 1/2 cups powdéréd sugar. Stir until smooth and désiréd consisténcy is achiévéd. Lét cool slightly béforé spooning onto cookiés.
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