Makes 36 (2-inch) cookies

 

Cookies:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups butter
1 cup sugar
1 egg
2 teaspoons vanilla 

Frosting:
4 ounces fresh raspberries (or 24 raspberries)
12 ounces best-quality white chocolate, coarsely chopped 
4 Tablespoons confectioner’s sugar
2 teaspoons vanilla extract

 

Cookie Dough: Sift together flour, baking powder, and salt; set aside. Mix butter and sugar with an electric mixer on medium-high speed for 2 to 3 minutes. Add egg and vanilla extract and mix until smooth. Reduce speed to low, and gradually beat in flour mixture (in 3-4 batches) but do not over mix or cookie will get tough.  The dough should look somewhat in crumbles and not all in one big solid mixture.  When you scoop out the dough, press the crumbles together.

 

Drop rounded Tablespoons of the cookie dough on a parchment-lined cookie sheet. It should look like mini half scoops of ice cream. Bake the cookies in preheated oven for 12-14 minutes or until done (slightly golden). Let cool on cooling racks.

Frosting: Heat raspberries over low-medium heat for about 5 minutes, mashing the raspberries with the back of a spoon as you go. Pour mixture through a fine strainer into a small bowl, pressing to extract juice; discard seeds. Add the white chocolate to the raspberries and stir to melt the white chocolate.  If it doesn’t all melt, microwave it for 30 seconds.  Stir vigorously to combine.  The mixture will look grainy at first, but keep stirring until it looks silky.  Add the confectioner’s sugar and vanilla and stir until silky looking.  Chill for 10 minutes in the refrigerator.

 

Serve: Spread one tablespoon of raspberry frosting on each cookie.

Recipe created by Parties That Cook® www.PartiesThatCook.com.