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:
- 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.
- 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:
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- 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.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- 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.
- 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:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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:
- 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.
- 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.
- 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!