A pink delight!
Christmas is a time for spice and dried fruit cookies and sweets. So how about a change and go with a tart-sweet raspberry butter cookie? It’s a basic butter cookie recipe but with slight modifications.
You’ll need:
- 1 cup butter, softened
- 1 1/3 cup sugar
- 2 eggs
- 3 tblspns thawed rasperries, making sure the liquid is drained if you use the frozen kind. Have not tried this recipe w/ fresh raspberries but probably 1/4 cup would be ok
- 1 tblspn raspberry extract/flavor (near the vanilla extract on supermarket shelves; gives an extra ‘zing’.)
- 3 cups + 2 tblspns sifted unbleached white flour
- pinch of salt
- 3 tblspns flax meal (I put this on just about everything)
Cream butter. Work in sugar gradually till fluffy. Add eggs, raspberries and raspberry extract. Beat well. The mixture should be nice and pink!
Sift flour, salt and flax meal. Work into the butter mixture. This will become a sticky gooey mess. Divvy up in 3-4 globs, roll to about 1 1/2 inch diameter tubes in wax paper, and refrigerate about 4 hrs (or put in freezer for 30 min).
Preheat oven to 375F/190C. Cut about 3/8 inch slices and lay out on ungreased cookie sheet; OK to crowd together. These will not expand much. Bake 8-12 min. depending on your oven, but should be slightly brown on the edges. Cool on rack. Makes about 5-6 doz cookies. Enjoy!
