Sugared Black Raspberry Tea Cookies
Recipe By: Knot
Petite, crunchy black raspberry filled thumb prints dipped in granulated sugar
and studded with miniature chocolate chips. These cookies freeze well.
1/2 cup butter or margarine
1/4 cup packed brown sugar
1/3 cup white sugar
1 teaspoon vanilla extract
3 tablespoons milk
1 1/3 cups all-purpose flour
1/4 cup corn starch
1/4 cup miniature chocolate chips
3 tablespoons white sugar
1 (10 ounce) jar black raspberry jam
1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with
2. In a large bowl cream the butter or margarine with the brown sugar and 1/3
cup of the white sugar. Blend in the vanilla and the milk. Stir in the flour and
corn starch. Stir in the mini chocolate chips.
3. Form the dough into one inch balls and roll in the remaining white sugar.
Place cookies on the parchment lined baking sheet about 1 1/2 inches apart. Use
your finger or thumb to press straight down into the center of each ball, making
a deep well for the jam. Neatly fill each cookie with a small amount of jam.
4. Bake at 375 degrees F (190 degrees C) for 13 to 15 minutes or until cookies
are just beginning to turn golden around the edges. Let cookies cool before