Raspberry-Cinnamon Slice-And-Bake Butter Cookies

americastestkitchen.com

Karin Kay

subheading: Gather Your Ingredients:

1¾ cups (8¾ ounces/219 grams) all-purpose flour

¾ teaspoon ground cinnamon

½ teaspoon table salt

½ teaspoon baking powder

16 tablespoons unsalted butter, melted and cooled

¾ cup (5¼ ounces/150 grams) sugar

1 large egg yolk

2 teaspoons vanilla extract

1 cup (1 ounce/20 grams) freeze-dried raspberries

subheading: Before You Begin:

You can substitute cardamom for the cinnamon and other freeze-dried berries for the raspberries. We don't recommend sweet freeze-dried fruit such as banana or mango. To ensure that your cookies are the same size, it's important to roll the logs so that they have a diameter of 1¼ inches. It's important to dust the cookies with the raspberry powder while they are still very warm; it will not cling to cool cookies. Tightly wrapped dough logs can be refrigerated for up to three days or frozen for up to two months. Thaw in the refrigerator for at least 6 hours before slicing. You can substitute cardamom for the cinnamon and other freeze-dried berries for the raspberries. We don't recommend sweet freeze-dried fruit such as banana or mango. To ensure that your cookies are the same size, it's important to roll the logs so that they have a diameter of 1¼ inches. It's important to dust the cookies with the raspberry powder while they are still very warm; it will not cling to cool cookies. Tightly wrapped dough logs can be refrigerated for up to three days or frozen for up to two months. Thaw in the refrigerator for at least 6 hours before slicing.

Note: Ingredients may have been altered from the original.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer