Pink Lemonade (Printable Version)
# What You’ll Need:
01 -
1 tablespoon lemon juice.
02 -
1/2 cup powdered sugar for coating.
03 -
3/4 cup seedless raspberry jam.
04 -
1 teaspoon plain cornstarch.
05 -
1/2 cup soft unsalted butter.
06 -
1/2 teaspoon almond extract.
07 -
1 teaspoon vanilla extract.
08 -
1 large egg.
09 -
3/4 cup white sugar.
10 -
1/4 teaspoon salt.
11 -
1/2 teaspoon baking powder.
12 -
1 cup almond flour.
13 -
1 1/2 cups plain flour.
# Steps To Make It:
01 -
Move your cookies right onto a wire rack and let them finish cooling off before eating.
02 -
Give cookies about 5 minutes on the baking tray so they can set up.
03 -
Pop the cookies in for 12 to 14 minutes. They'll be light golden and ready.
04 -
Set the cookies carefully onto your lined baking tray.
05 -
Roll those round cookies around in powdered sugar so they’re coated all over.
06 -
Pull the dough up and around the filling until it’s hidden inside.
07 -
Drop some jam filling into each little dent you just made.
08 -
Scoop dough into balls and gently press your thumb in the middle.
09 -
Blend jam, cornstarch, plus lemon juice, then warm on the stove till thick. Cool it off before you use.
10 -
Stir in the flour mix, a bit at a time, until you get a dough.
11 -
Crack in the egg, then splash in the vanilla and almond extracts.
12 -
Beat together the softened butter with sugar so it gets fluffy and pale.
13 -
Stir flours, salt, and baking powder together in a bowl.
14 -
Cover a cookie tray with parchment so stuff won’t stick.
15 -
Turn your oven on to 350°F (175°C) right at the start.
# Extra Notes:
01 -
For best results, don't try to fill cookies until the jam mixture is totally cool.
02 -
Swap in any jam flavor if you want to mix things up.