Raspberry Meltaway Cookies Food

RASPBERRY MELTAWAY COOKIES

Steps:

• Mix together butter and cornstarch until well combined. Add in powdered sugar and extract and mix until smooth. Add flour and mix until dough comes together and flour is all incorporated. Cover and refrigerate 10-15 minutes.
• Preheat oven to 350 degrees F.
• Scoop out about 1/2 a tablespoonful of dough. (I use a small cookie scoop!) Roll into a ball and lay on parchment on a cookie sheet. Lay cookie dough balls out 4 across in 5 rows, fitting about 20 cookies per sheet.
• Bake 9 minutes. Remove from oven and 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.
• Whisk vanilla glaze ingredients until smooth and desired consistency is achieved. Let cool slightly before spooning onto cookies.
• Let cool about 10 minutes. Spoon glaze on top. Transfer jam to a small bag and cut the corner to pipe 4-5 small drops of jam on top of glaze on each cookie. Use a toothpick to swirl the jam and the glaze.
• Let cool to set. Store in an airtight container.

COCOA MELTAWAY COOKIES

Steps:

• Heat oven to 325 degrees F.
• In large bowl, cream 1/2 cup powdered sugar and 1 cup butter until light and fluffy.
• Lightly spoon flour into measuring cup; level off.
• Add flour, cornstarch and cocoa to creamed mixture.
• Blend at low speed until all ingredients are moistened.
• Add pecans and vanilla; mix well.
• If necessary, refrigerate dough 30 minutes for easier handling.
• Shape dough into 1-inch balls.
• Place 2 inches apart on ungreased cookie sheet.
• Bake at 325 degrees F.
• for 8 to 12 minutes or until set.
• Cool 1 minute; carefully remove from cookie sheets.
• Cool completely.
• FOR THE FROSTING: In a small bowl, combine all frosting ingredients unil smooth.
• Frost cooled cookies.
• Allow frosting to set before storing.
• 3 dozen cookies.

MELT-AWAY COOKIES

Steps:

• Cream butter, sugar,and flavorings until light and fluffy.
• Add flour.
• Mix on LOW until blended.
• Drop by teaspoons on UNGREASED cookie sheet, 2" apart.
• Bake at 400 for 8 minutes.
• Let cool 2 minutes.
• Roll in sugar.
• When cool, roll again.