July 22, 2009

Raspberry Melting Moments

Melting Moments are one of the cookies my friends and I call a "Grandma" cookie. They are an old recipe, tweaked and loved by almost all. I often roll the dough into a log and chill or partially freeze to make slicing easy and then slice it into coins to bake. You can do them however you want. This version has a light layer of raspberry jam which I love and the glaze adds a drizzle of chocolate which others love. I make sure to use a simple confectioner's (powdered) sugar glaze with no chocolate for me! Both side by side are pretty though.

Raspberry Melting Moments

2 c flour
1 c cornstarch
1 c confectioners' sugar
1 1/2 c butter
2 t vanilla extract
Seedless raspberry jam

In a bowl stir together flour, cornstarch and sugar. In a large mixer bowl beat butter until smooth, add flour mixture and vanilla. Shape into 3/4 inch balls and place 1 1/2 inches apart on an ungreased cookie sheet. Flatten crisscross style with a lightly floured fork. Bake at 375 degrees for 10 minutes or until edges are lightly browned. Makes about 6 dozen cookies.

Cool slightly then spread lightly with raspberry jam. Drizzle each cookie with the glaze;

1/2 cup chocolate chips
1 t butter
1 t milk

Melt and mix in double boiler or low in microwave but don't over cook!Print Friendly and PDF