white chocolate & raspberry glazed sugar cookies

How To Make white chocolate & raspberry glazed sugar cookies

• 1

  COOKIES: Sift together flour, baking powder & salt; set aside.
• 2

  Mix butter & sugar with an electric mixer on medium high speed for 3 minutes. Add egg, extracts & lemon juice & mix until smooth. Reduce speed to low & gradually beat in flour mixture. DO NOT OVERMIX!
• 3

  Shape dough into 12" log & wrap in plastic. wrap. Freeze 30 minutes or until firm, but not totally frozen.
• 4

  Preheat oven to 350 degrees F.
• 5

  After chilled, cut into 1/2" slices & bake 12 - 15 minutes or until golden brown around the edges. Cool completely on wire racks.
• 6

  FROSTING: Heat 2" water in the bottom of a double boiler. Remove from heat. Put white chocolate in the top of the double boiler. Stir until melted.
• 7

  In a small pan, heat raspberries over low medium heat, about 5 minutes & place in food processor; pulse until smooth. Pour mixture through a fine mesh sieve into a bowl; pressing to extract juice; discard seeds.
• 8

  Add raspberries to white chocolate & stir well to combine. Add confectioners' sugar & extracts; stir until silky looking. Refrigerate 5 minutes. Spread 1 tbsp onto each cookie & garnish with sprinkles.
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