Raspberry Cut-out Cookies
These Buttery, tender, and delicious Raspberry Cut-out Cookies are the perfect addition to your Valentine's cookie box.
Ingredients
- 1 cup Butter, Room temperature
- ¾ cup Powdered sugar
- 1 tablespoon Cornstarch
- 1 Egg yolk, Room temperature
- 1 teaspoon Vanilla extract
- 2¼ cup All-purpose flour, Spooned & levelled
- ¼ teaspoon Salt
- ⅓ cup Raspberry jam
Instructions
- Leave the butter at room temperature before starting to bake. Mix the butter, powdered sugar, cornstarch, and salt until smooth and silky.1 cup Butter, ¾ cup Powdered sugar, 1 tablespoon Cornstarch
- Add the egg yolk and vanilla extract.1 Egg yolk, 1 teaspoon Vanilla extract
- Add the flour in two or three passes and mix well after each. You would have a soft and smooth dough in the end.2¼ cup All-purpose flour, ¼ teaspoon Salt
- Shape the dough into two discs, cling wrap, and chill for one hour.
- Lightly dust a clean surface with powdered sugar and roll out the dough. You can place the dough between two pieces of wax paper to make rolling easier. Once the dough is ¼ of an inch thick, use the round cookie cutter to cut the dough.
- Use the end of a teaspoon to make two indentations that cross each other at the end. We want to make a heart-shaped indent. Place the raw cookies on a lined baking sheet in the fridge for 15 to 20 minutes.
- In the meantime, preheat the oven to 325F. Bake the cookies for 8-10 minutes or until the edges look set. Do not overbake them, as it makes them dry and brown.
- Let them cool down for a few minutes, then transfer them to the cooling rack to cool down fully.
- Place about one teaspoon of the jam filling into the heart indentation.⅓ cup Raspberry jam
Nutrition
Serving: 1cookieCalories: 153kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 34mgSodium: 105mgPotassium: 23mgFiber: 0.4gSugar: 3gVitamin A: 297IUVitamin C: 0.5mgCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!