Raspberry Melt-Aways*

By srumbel

Raspberry Melt-Aways - Melt-in-your-mouth butter cookies with a fabulous, fresh raspberry icing!
from thcafésucréarine.com

Ingredients

• Ingredients for the cookies:
• 1 cup butter, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup cornstarch
• Ingredients for the glaze:
• 1/2 cup fresh raspberries, pack them in
• 1 tablespoon sugar
• 2 cups powdered sugar
• 1/2 teaspoon vanilla
• 1-2 tablespoons milk
• decorative sprinkles (nonpareils), if desired

Preparation

Step 1

Heat oven to 350°F. Line a sheet pan with parchment paper.
Beat butter until soft and fluffy, about 1 minute. Add powdered sugar and vanilla. Beat at medium speed, scraping bowl occasionally, until creamy. Add flour and cornstarch; beat at low speed until well mixed. Cover and refrigerate for 30 minutes. (If you leave it in the refrigerator longer, it will be too hard to scoop.)
Scoop up dough and roll between your palms into balls. (I use an ice cream scoop that holds 2 tablespoons, but you can make them any size you like.) Place 2 inches apart on prepared sheet pan. Bake 15-17 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Meanwhile, combine raspberries and 1 tablespoon regular sugar. Mash berries with a fork and let sit for 15 minutes. (The sugar will help release the juice from the berries.) After 15 minutes, strain berries through a fine sieve, pushing on the solids with the back of a spoon until all of the juice is extracted. Discard the solids in the sieve. You will end up with about 3-4 tablespoons of strained juice.
Combine raspberry juice and powdered sugar in a medium-size bowl and whisk until smooth. Add enough milk to make icing consistency thin enough to drizzle, but not so thin that all of the icing drips off of the cookies. Drizzle over cooled cookies. Immediately sprinkle with decorative sprinkles, if desired.

Serves: makes 2-3 dozen cookies, depending on the size