Everyone loves cookies. They are small, portable, and sweet. White chocolate and raspberries seem to be made for each other. Why not combine them all and make white chocolate raspberry cookies? It may sound decadent, but you only live once, right? Close your eyes and imagine… the first bite. Your teeth break through the light crispness of the cookie and sink into the soft inner portion of the cookie.
The cookie bite fills your mouth with texture and flavor. The brightness of the raspberry bursts on your tongue, mixing sweetness with a touch of tartness. The creamy white chocolate takes over, mixing with the raspberry, smoothing it out. The crumbly cookie adds in a wonderful chewy texture. Sounds wonderful, does not it? It makes you want to run right out to the store and get the ingredients so you can mix up a batch right now.
It may be unusual to use fresh fruit in a cookie recipe, but why not do it? The raspberries add a uniqueness to this recipe that you do not normally find in a cookie made with dried fruits. You might be able to use frozen raspberries, but they may end up being too soggy. Fresh is best. They will be in season before you know it. Look at your local farmer’s market or roadside farm stand for the best raspberries. If you can stop yourself from eating them all before you get home, make the cookies. Serve them with tea, vanilla ice cream or just enjoy them on their own. They would be perfect for a tea party, a shower, potluck, or other get together. You can even increase the decadence and add some macadamia nuts if you really want to push the envelope. Everyone will want your recipe, so go ahead and make a few copies and keep them with you. Once everyone tastes these cookies, you will be the one everyone turns to for great cookies.
Recipe for White Chocolate Raspberry Cookies
Serve these colorful, rich cookies with tea for a real treat.
What You Need
- 8 Tablespoons (1 stick) unsalted butter
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla
- 1 Tablespoon heavy cream
- 1/2 teaspoon baking soda
- 3/8 teaspoon salt
- 3 Tablespoons cornstarch
- 1-1/3 cups flour
- 4 to 5 ounces white chocolate, broken into small chunks
- 1/2 cup fresh raspberries, washed and dried
How to Make It
Preheat your oven to 375 degrees Fahrenheit.
Cream both sugars and the butter together with your mixer. Beat in the egg, the vanilla, and cream. Mix in salt, baking soda, and cornstarch. Add flour and stir in until just blended. Fold in white chocolate chunks.
Using tablespoons, drop dough onto baking sheets lined with parchment paper.
Slice raspberries in half or in quarters, depending on how much you want to add to each cookie and the size of the raspberries. Gently press the raspberry pieces into your cookie dough.
Bake in the oven for 12-13 minutes. Transfer finished cookies to a wire rack for cooling.
Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.net/
Article Source: EzineArticles.com