RASPBERRY MELTAWAY COOKIES

Raspberry Meltaway Cookies just melt in your mouth! Soft dough made with cornstarch and powdered sugar compliments these raspberry cookies beautifully. Perfect topped with a simple almond glaze swirled with raspberry jam.

INGREDIENTS

• 1 cup butter, softened
• 3/4 cup cornstarch
• 3/4 cup powdered sugar
• 1 1/2 tsp almond extract
• 1- 1 1/2 cups cup all-purpose flour**
• 2-3 TBSP seedless red raspberry jam
• vanilla glaze {see below}

INSTRUCTIONS

1. 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.
2. Preheat oven to 350 degrees F.
3. 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.
4. ...........

For full instruction please see : https://familycookierecipes.com

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