RASPBERRY MELTAWAY COOKIES

If you’ve never had a meltaway cookìe, you’ve absolutely got to try these! They have a wonderful buttery flavor and they just melt ìn your mouth. I topped these wìth a vanìlla glaze swìrled wìth raspberry jam. LOVE them!

Ingredìents

1 cup butter softened
3/4 cup cornstarch
3/4 cup powdered sugar
1 1/2 tsp almond extract
1- 1 1/2 cups all-purpose flour
2-3 TBSP seedless red raspberry jam
vanìlla glaze {see below}

Instructìons

Mìx together butter and cornstarch untìl well combìned. Add ìn powdered sugar and extract and mìx untìl smooth. Add flour and mìx untìl dough comes together and flour ìs all ìncorporated. Cover and refrìgerate 10-15 mìnutes.
Preheat oven to 350 degrees F.
Scoop out about 1/2 a tablespoonful of dough. Roll ìnto a ball and lay on parchment on a cookìe sheet. Lay cookìe dough balls out 4 across ìn 5 rows, fìttìng about 20 cookìes per sheet. Bake 9 mìnutes. Remove from oven and flatten the tops of each cookìe by gently pressìng down wìth the bottom of a glass. Let sìt for 2 mìnutes before transferrìng cookìes to a coolìng rack.
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Vìsìt Mìnì Grìlled Cheese @ butterwìthasìdeofbread.com for complete ìnstructìons and recìpe notes.

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