Sugared Black Raspberry Tea Cookies Best Family Recipes
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| Sugared Black Raspberry Tea Cookies |
"Petite, crunchy, black raspberry filled thumbprints, dipped in granulated sugar, and studded with miniature chocolate chips. These cookies freeze properly."
Ingredients :
- half cup butter
- 1/four cup packed brown sugar
- 1/three cup white sugar
- 1 teaspoon vanilla extract
- three tablespoons milk
- 1 1/three cups all-motive flour
- 1/4 cup cornstarch
- 1/four cup miniature semisweet chocolate chips
- 3 tablespoons white sugar
- 1 (10 ounce) jar black raspberry jam
Instructions :
| Prep : 30M | Cook : 36M | Ready in : 45M |
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- Preheat oven to 375 stages F (190 stages C). Line baking sheets with parchment paper.
- In a large bowl, cream butter with brown sugar and 1/three cup white sugar. Blend within the vanilla and milk. Mix inside the flour and corn starch. Stir within the mini chocolate chips.
- Form the dough into 1 inch balls, and roll within the ultimate white sugar. Place on the organized cookie sheet, approximately 1 half of inches apart. Use your finger or thumb to press immediately down into the middle of every ball, creating a well for the jam. Neatly fill every cookie with a small amount of jam.
- Bake in preheated oven for thirteen to fifteen minutes, or till cookies are just starting to show golden around the edges. Let cookies cool before consuming.
Notes :
- Reynolds® parchment may be used for easier cleanup/removal from the pan.
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