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RECIPE FOR RASPBERRY SHORTBREAD COOKIES |
Title: Raspberry Shortbread Cookies Category: Cookies
Instructions:
Raspberry Shortbread Cookies 2 cups all-purpose flour 6 tablespoons granulated sugar 2 tablespoon cornstarch 3/4 cup butter or margarine 3 (1 ounce) squares semi-sweet chocolate, melted Raspberry Filling 1/2 cup seedless raspberry preserves 2 teaspoons cornstarch Combine flour, sugar and cornstarch; cut in butter or margarine until crumbly. Shape into ball; knead 4 minutes. Divide in half, then wrap and chill for 30 minutes. Roll each half to 1/4-inch thickness on floured surface. Cut into 2 1/2-inch rounds or other shapes; place on baking sheet. Make 3/4-inch wide indentation in center of each cookie. Fill with 1 1/2 teaspoons Raspberry Filling. Bake at 375 degrees F for 8 minutes or until lightly browned. Cool. Drizzle with melted chocolate. Raspberry Filling: Heat seedless raspberry preserves and cornstarch to a boil; cool.
Recommendation: If you would like to uncover the secret recipes from your favorite restaurants, check out the Secret Restaurant Recipes! |
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