Aaron's Easy and Simple Recipes - Raspberry Shortbread Cookies Recipe

Home(Site Index)  ::  Daily Horoscopes  ::  Free Horoscope Chart  ::    Email Me

Red bean, navy bean, pinto bean, green bean, black bean, lima bean, white bean recipes that have been collected from box tops, cans, newspapers, magazines and friends over the years.

Aaron's Quick and Easy Cookie and Diet Cookie Recipes

Site Index
 [Cookie Recipes]   [Cake Recipes]  [Casserole Recipes]  [Candy Recipes]   [Fudge Recipes] [Green Bean Recipes] [Cranberry Recipes] [Thanksgiving Recipes]   [Easter Recipes and Greeting Cards] Ham and Ham Glaze Recipes 
Pumpkin Recipes  Turkey Recipes  Bean Recipes   Weight Watcher Recipes   Pear Recipes  Crockpot Recipes   Barbecue Recipes  
Christmas Coloring Pages    Favorite Ecard Sites

 

RASPBERRY SHORTBREAD COOKIES

2 cups all-purpose flour
6 tablespoons granulated sugar
2 tablespoon cornstarch
3/4 cup butter or margarine
3 (1 ounce) squares semi-sweet chocolate, melted

Raspberry Filling
1/2 cup seedless raspberry preserves
2 teaspoons cornstarch

Combine flour, sugar and cornstarch; cut in butter or margarine until crumbly. Shape into ball; knead 4 minutes. Divide in half, then wrap and chill for 30 minutes.

Roll each half to 1/4-inch thickness on floured surface. Cut into 2 1/2-inch rounds or other shapes; place on baking sheet. Make 3/4-inch wide indentation in center of each cookie. Fill with 1 1/2 teaspoons Raspberry Filling. Bake at 375 degrees F for 8 minutes or until lightly browned. Cool. Drizzle with melted chocolate.

Raspberry Filling: Heat seedless raspberry preserves and cornstarch to a boil; cool.

Return to Cookie Recipes Index