These raspberry melting moments are just 6 ingredients and very easy to make, melt-in-the-mouth cookies. Filled with a rich raspberry butter cream frosting, these are perfect for gifting or enjoying with afternoon tea.
226gunsalted butter, softened(1 cup / 2 sticks / 8oz)
70gicing (powdered) sugar (½ cup / 2.5oz)
1 ½teaspoonsvanilla extract
195gplain (all purp) flour(1 ½ cups / 7oz)
70gcornflour (corn starch)(½ cup / 2.5oz)
FOR THE RASPBERRY BUTTERCREAM FROSTING
½cupfrozen raspberries
113gunsalted butter, softened(½ cup / 1 stick / 4oz)
1 ½cupsicing (powdered) sugar (195g / 6.9oz)
½teaspoonvanilla extract
For best results, always weigh ingredients where a weight is provided
Equipment
A simple cookie tray
A fork to make those cute indentations on top
A handheld beater or stand mixer
Instructions
FOR THE COOKIES
In a large bowl with an electric beater or in a stand mixer with paddle attachment, beat together the butter and sugar until creamy. Add the vanilla and beat well.
Sift together the flour and cornflour and mix well.
Add the flour mixture to the butter mixture in 3 parts, gently mixing between each until just incorporated.
Line a few cookie trays with baking paper.
Roll 2 teaspoons of mixture into balls and place on one or two of the lined trays. Dip a fork in flour and press down lightly on top of each until they are above half the height and re-flouring the fork each time.
Place in the fridge to chill for 1/2 an hour.
Preheat the oven to 180C / 350F / 160C fan forced.
Move the cookies so they are about 1.5 inches apart over a few trays, then bake for 14-15 minutes, then transfer to a wire rack to cool.
FOR THE RASPBERRY BUTTERCREAM FROSTING
Heat the raspberries in the microwave for 30 seconds. Push them through a strainer until you have about 6 teaspoons of raspberry juice. Discard the seeds.
Add the raspberry juice, butter, icing sugar and vanilla to a bowl and beat with a handheld mixer (or in a stand-mixer) until light and creamy. Scrape down the sides of the bowl as necessary.
Spread or pipe some buttercream onto the flat side of half of the cooled cookies, then top with another cookie.
Notes
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Isn't that a lot of corn flour (cornstarch) - The corn flour plays a very important role in this recipe by keeping these cookies meltingly tender.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.