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.

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.

Raspberry Meltaway Cookies ~ these cookies have a lovely, bright raspberry almond flavor and just melt in your mouth! Easy cookie recipe you’ve got to try!

If you’ve never had a meltaway cookie, you’ve absolutely got to try these! They have a wonderful buttery flavor and they just melt in your mouth. I topped these with a vanilla glaze swirled with raspberry jam. LOVE them!

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.Raspberry Meltaway Cookies

  • 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}
  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. Bake 9 minutes. Remove from oven and flatten the tops of each cookie by gently pressing down with the bottom of a glass. Let sit for 2 minutes before transferring parchment to a cooling rack.

Glaze: Melt 3 TBSP butter. Stir in 1/2 tsp vanilla and 3 TBSP milk. Whisk in 1 cup to 1 1/2 cups powdered sugar. Stir until smooth and desired consistency is achieved. Let cool slightly before spooning onto cookies.

5. Let cool about 10 minutes. Spoon glaze on top. Transfer jam to a small bag and cut the     corner to pipe 4-5 small drops of jam on top of glaze on each cookie. Use a toothpick to     swirl the jam and the glaze.

6. Let cool to set. Store in an airtight container.

** If you live in a more humid climate or close to sea level, you will need more flour for this recipe. So instead of using just 1 cup, use 1 1/2 cups and bake 3-4 cookies initially as a test batch, to make sure the cookies don’t spread so thin.

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.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.

Raspberry Meltaway Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
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.
Cookie Type: Cookies
Yields How Many Dozen Cookies: 4
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. Bake 9 minutes. Remove from oven and flatten the tops of each cookie by gently pressing down with the bottom of a glass. Let sit for 2 minutes before transferring parchment to a cooling rack.
  5. Glaze: Melt 3 TBSP butter. Stir in 1/2 tsp vanilla and 3 TBSP milk. Whisk in 1 cup to 1 1/2 cups powdered sugar. Stir until smooth and desired consistency is achieved. Let cool slightly before spooning onto cookies.
  6. Let cool about 10 minutes. Spoon glaze on top. Transfer jam to a small bag and cut the     corner to pipe 4-5 small drops of jam on top of glaze on each cookie. Use a toothpick to     swirl the jam and the glaze.
  7. Let cool to set. Store in an airtight container.
Recipe Notes

** If you live in a more humid climate or close to sea level, you will need more flour for this recipe. So instead of using just 1 cup, use 1 1/2 cups and bake 3-4 cookies initially as a test batch, to make sure the cookies don't spread so thin.

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. #raspberry #cookies #meltaway #cookie #raspberries #dessert #baking #Recipe from FAMILY COOKIE RECIPES

A perfectly pretty and sweet cookie deserves a perfectly sweet and pretty girl beside it! This is L, my 4th child and 2nd girl. She started smiling at just 3 weeks old and hasn’t stopped since! She is cute and she knows it, but something I really love about her is that she isn’t afraid to mess that cute hair up by playing hard in the mud. I guess that’s something that comes from having 3 brothers?!

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