RASPBERRY MELTAWAY COOKIES

If you’ve never had a meltaway cookie, you’ve absolutely got to try these! They have a wonderful buttery flavor and they just melt in your mouth. I topped these with a vanilla glaze swirled with raspberry jam. LOVE them!

Ingredients

• 1 cup butter softened
• 3/4 cup cornstarch
• 3/4 cup powdered sugar
• 1 1/2 tsp almond extract
• 1- 1 1/2 cups all-purpose flour**
• 2-3 TBSP seedless red raspberry jam
• vanilla glaze {see below}

Instructions

1. Mix together butter and cornstarch until well combined. Add in powdered sugar and extract and mix until smooth. Add flour and mix until dough comes together and flour is all incorporated. Cover and refrigerate 10-15 minutes.
2. Preheat oven to 350 degrees F.
3. Scoop out about 1/2 a tablespoonful of dough. Roll into a ball and lay on parchment on a cookie sheet. Lay cookie dough balls out 4 across in 5 rows, fitting about 20 cookies per sheet. Bake 9 minutes. Remove from oven and flatten the tops of each cookie by gently pressing down with the bottom of a glass. Let sit for 2 minutes before transferring cookies to a cooling rack.
4. ...........................................

for full instruction please see : butterwithasideofbread.com

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