Rasberry Jam Cookies Pepas Recipes

RASPBERRY MELTAWAY COOKIES

Steps:

• 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.
• Preheat oven to 350 degrees F.
• 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.
• 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.
• Whisk vanilla glaze ingredients until smooth and desired consistency is achieved. Let cool slightly before spooning onto cookies.
• 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.
• Let cool to set. Store in an airtight container.

RASPBERRY JAM

Steps:

• Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.

RASBERRY JAM COOKIES - PEPAS

Steps:

• Preheat oven.
• Mix flour, baking powder and ginger. Cream the flour mix with the butter. Add the almonds, and mix.
• Blend in the sugar. Add the egg yolks and vanilla.
• Knead for 5'. Divide the dough in 4 and make 1" wide logs. Cover with film and put in the fridge for 30'.
• Cut the logs in 1/2" slices and put in ungreased cookie sheet leaving 1" in between. Using your finger or a spoon press the center of each cookie to make an indention and fill with jam. I usually make different flavors in a batch.
• Cook for 20 to 25' at 350º F moderate (or 180º C) or until lightly golden. Cool in a rack store in a can or jar. Quantity depends on the size of the cookie.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.