Raspberry caves cookies

Raspberry Caves Cookies Recipe

Ingredients:

For the Cookies:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped almonds (optional)

For the Raspberry Filling:

• 1 cup fresh raspberries
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Raspberry Filling:

1. Cook the Raspberries: In a medium saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture starts to bubble.
2. Thicken the Filling: In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry. Slowly add this slurry to the raspberry mixture while stirring continuously. Continue to cook for an additional 2-3 minutes until the filling thickens. Remove from heat and let it cool to room temperature.

2. Make the Cookie Dough:

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
4. Combine with Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. If using, fold in the finely chopped almonds.
5. Chill the Dough: Divide the dough into two equal portions. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to make it easier to handle.

3. Shape and Bake the Cookies:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Roll Out Dough: On a lightly floured surface, roll out one disk of dough to about 1/8 inch thickness. Use a cookie cutter (about 2 inches in diameter) to cut out circles.
3. Add Raspberry Filling: Place half of the cut-out cookies on the prepared baking sheet. Spoon a small amount of raspberry filling (about 1/2 teaspoon) into the center of each cookie.
4. Top with Another Cookie: Roll out the second disk of dough and cut out circles of the same size as the first batch. Place these circles over the raspberry-filled cookies and press the edges together to seal. You can use a fork to crimp the edges if desired.
5. Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

4. Glaze the Cookies:

1. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a little more milk, one teaspoon at a time, until you reach the desired consistency.
2. Glaze the Cookies: Once the cookies are completely cooled, drizzle the glaze over the top of each cookie using a spoon or a piping bag.
3. Allow to Set: Let the glaze set for about 15 minutes before serving or storing.

Tips:

• For a Tangier Filling: You can add a bit more lemon juice to the raspberry filling if you prefer a tangier flavor.
• Texture Variation: For a crunchier texture, substitute some of the all-purpose flour with almond meal or finely chopped nuts.
• Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. If freezing, place parchment paper between layers to prevent sticking.

Enjoy your delicious Raspberry Caves Cookies with a cup of tea or coffee!