Raspberry sugar cookies
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- 2 3/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cup sugar
- two sticks unsalted butter, softened, 1 cup
- one large egg
- 1 teaspoon vanilla extract
- 1/2 cup seedless raspberry preserves
1preheat the oven to 350°.
2In a bowl, sift together the flour, baking soda, and baking powder. In another bowl, beat together the sugar and butter with a mixer until smooth. Beat in egg and vanilla. Slowly blend in the flour mixture.
Using your hands, form small, round dough balls and place them on ungreased baking sheets.
Press down with your thumb into each ball to make an indentation. Place 1 teaspoon preserves into the center of each cookie.
3Bake for 10 minutes or until Golden. Let stand on the sheets for two minutes before removing to cool on wire racks. Makes about 24 cookies.