White Chocolate Raspberry Almond Cookies Food

BAKERY STYLE RASPBERRY WHITE CHOCOLATE COOKIES

Steps:

• Preheat your oven to 350 degrees F and prepare baking sheets with cooking spray or parchment paper. Set aside, and beging preparing the cookie dough. Add flour, baking soda and baking powder to a large prep bowl and stir to combine. Set aside.
• In a separate prep bowl, add the sugars and softened butter and use a hand or stand mixer to combine for 1-2 minutes. Add in the egg and vanilla extract and continue to beat for an additional minute.
• Once combined stir in the dry ingredients until just combined. Finally, gently stir in the roughly chopped raspberries and white chocolate chips. It is okay if all the raspberries and chocolate chips aren't combined into the dough. You can press them on top of cookie dough balls.
• Scoop the dough into large 1 1/2 inch balls. I like mine on the large side to make them fit a bakery style cookie. Place each rolled cookie dough on a parchment paper lined cookie sheet. Once all the dough has been rolled, bake the white chocolate cookies on the center rack of you oven 10-15 minutes until cookies are golden.
• Once the cookies are finished baking, remove from the cookie tray and let cool on a cooling rack. Enjoy warm, or store leftover appropriately.

RASPBERRY WHITE CHOCOLATE BARS

Steps:

• In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined. , Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown., In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by spoonfuls over the jam layer. Sprinkle with almonds. , Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

CHOCOLATE-RASPBERRY COOKIES

Steps:

• Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.

RASPBERRY-ALMOND THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

WHITE CHOCOLATE RASPBERRY ALMOND COOKIES

Steps:

• Preheat oven to 375 degrees.
• In the top of a double boiler over hot water melt 4 squared of white chocolate-set aside.
• Coarsely chop 4 squares of the chocolate and set aside.
• In a large bowl beat the butter, baking soda, salt and eggs together.
• Slowly add the melted chocolate and beat until creamy.
• Gradually stir in the flour, chopped chocolate and almonds.
• Stir until well incorporated.
• Roll dough into 1 inch balls and place on baking sheets 1 inch apart.
• Bake for 10 minutes in the pre-heated oven.
• You want the edges a light golden brown.
• Remove and coolon racks.
• In a small pan melt the jam.
• Spoon 1/2 teaspoon on each cookie.
• Cool.
• Melt the remaining 3 squares of chocolate and drizzle over the jam covered cookies.
• **Youcan use dark chocolate if you wish, it's nice when half the cookies are drizzled with white chocolate and the other half with dark chocolate.

CHOCOLATE RASPBERRY BARS WITH WHITE CHOCOLATE AND ALMONDS

Steps:

• Position a baking rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour a 9 by 13-inch baking pan.
• In a small saucepan, stir the jam constantly over low heat until pourable, about 1 minute. Set aside.
• In a large bowl, blend together the brownie mix, eggs, vegetable oil, and water. Using an electric hand mixer beat for 1 minute on medium speed. Pour the batter into the prepared pan. Spoon the jam over the top of the brownie batter. Using a small spatula, swirl jam into the brownie batter. Bake for 27 to 30 minutes or until a toothpick inserted about 1-inch from the edge of the pan comes out clean. Spread with the melted chocolate and sprinkle with salted almonds. Transfer the pan to a wire rack to cool.
• Cut into 16 bars and store airtight in a plastic container for up to 1 week.