Description
Delicately crumbly cookies with a raspberry jam swirl and almond glaze, melting in your mouth thanks to cornstarch and powdered sugar. A quick, beginner-friendly treat for all ages.
Ingredients
2 cups all-purpose flour
3/4 cup cornstarch
1/2 cup powdered sugar
1 cup softened butter
1/2 cup granulated sugar
1 egg
1/2 tsp baking powder
1/2 tsp almond extract
1 1/2 cups raspberry jam
1 cup powdered sugar
1 tbsp almond extract for glaze
Instructions
Preheat oven to 350°F (175°C)
Beat butter, granulated sugar, powdered sugar, and almond extract until creamy
Mix in egg and baking powder
Gradually add flour and cornstarch
Shape dough into logs
Cut logs into 1/2-inch slices
Bake for 10-12 minutes until just golden
Cool completely
Frost with almond glaze
Top with raspberry jam swirls
Notes
Store thawed cookies in airtight container up to 3 days
Use almond or soy-based extract for halal option
Swap raspberry jam with blackberry or apricot for variety
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg