white chocolate & raspberry glazed sugar cookies

How To Make white chocolate & raspberry glazed sugar cookies

• Step 1
  COOKIES: Sift together flour, baking powder & salt; set aside.
• Step 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!
• Step 3
  Shape dough into 12" log & wrap in plastic. wrap. Freeze 30 minutes or until firm, but not totally frozen.
• Step 4
  Preheat oven to 350 degrees F.
• Step 5
  After chilled, cut into 1/2" slices & bake 12 - 15 minutes or until golden brown around the edges. Cool completely on wire racks.
• Step 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.
• Step 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.
• Step 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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