{"id":26407,"date":"2025-01-14T13:55:04","date_gmt":"2025-01-14T13:55:04","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/raspberry-meltaway-cookies-bake-at-350\/"},"modified":"2025-01-14T13:55:04","modified_gmt":"2025-01-14T13:55:04","slug":"raspberry-meltaway-cookies-bake-at-350","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=26407","title":{"rendered":"Raspberry Meltaway Cookies | Bake at 350\u00b0"},"content":{"rendered":"


\n<\/p>\n

\n
\n \"Raspberry<\/a>\n<\/div>\n

\n
You know those cookies that just seem to melt right on your tongue? Soft
\n and light and ethereal? These are those. The color and the flavor come from
\n freeze-dried raspberries. That’s right; there’s not a drop of pink food
\n coloring in these babies.<\/p>\n

If your\u00a0Valentine<\/a><\/b>\u00a0isn’t crazy for chocolate (I hear those people exist), these pretty
\n pink cookies are just the ticket. \u2665<\/p>\n

\n \"freeze-dried<\/a>\n<\/div>\n

\n
Freeze-dried raspberries are dry, completely dry. No chewiness, no added
\n sugar. I fell in love with the strawberries and made\u00a0these chocolate chip cookies<\/a><\/b>\u00a0with them a couple of weeks ago.<\/p>\n

\n <\/a>\n<\/div>\n
\n <\/a>\n<\/div>\n

\n
The cookies and the entire process were so pretty, I could not stop
\n taking pictures. You’ll start by making raspberry\u00a0powder in your food
\n processor.<\/p>\n

<\/p>\n

Did I mention that these pink cookies are food dye-free? The pink color comes from raspberries with no food coloring at all!\u00a0<\/p>\n

\n \"freeze-dried<\/a>\n<\/div>\n

That color!!!<\/p>\n

\n \"Raspberry<\/a>\n<\/div>\n
\n <\/a>\n<\/div>\n

Then, make the cookie dough.<\/p>\n

\n <\/a>\n<\/div>\n

Press the cookies slightly with a juice glass and bake.<\/p>\n

\n <\/a>\n<\/div>\n
\n \"Raspberry<\/a>\n<\/div>\n

\n
Once cooled, the cookies get a lovely raspberry frosting. Aren’t they so
\n pretty?<\/p>\n

\n \"Raspberry<\/a>\n<\/div>\n
\n \"Raspberry<\/a>\n<\/div>\n

\n
If you like, add some crushed freeze-dried raspberries on top.<\/p>\n

\n \"Raspberry<\/a>\n<\/div>\n

<\/p>\n

\n
\n <\/a>\n <\/div>\n

<\/h2>\n

YIELD: 18 cookies<\/p>\n

PREP TIME: 20 minutes<\/p>\n

BAKE TIME: 15 minutes<\/p>\n

\n Made with freeze-dried raspberries in the cookie and frosting, these puffy
\n and pretty, naturally pink cookies will practically melt in your
\n mouth.\u00a0\u00a0\n <\/p>\n

\n [Note:<\/b> Be sure to look for freeze-dried raspberries that are totally free
\n from moisture, not the chewy, sweetened, dehydrated raspberries.]\n <\/p>\n

For the cookies and the frosting:\u00a0<\/p>\n

\n 1.2-ounce bag freeze-dried raspberries, made into a powder (see
\n instructions)\u00a0\n <\/p>\n

For the cookies:<\/p>\n

1 cup salted butter, cut into chunks<\/p>\n

3\/4 cup Imperial Sugar Confectioners Powdered Sugar<\/p>\n

1 1\/2 tablespoons freeze-dried raspberry powder\u00a0<\/p>\n

1 teaspoon vanilla extract<\/p>\n

1\/2 cup cornstarch<\/p>\n

1 1\/2 cup unbleached, all-purpose flour<\/p>\n

For the frosting:<\/p>\n

2 cups Imperial Sugar Confectioners Powdered Sugar<\/p>\n

1 1\/2 teaspoons freeze-dried raspberry powder<\/p>\n

pinch kosher salt<\/p>\n

1\/4 cup + 1 tablespoon cream<\/p>\n

Reserve about 10 raspberries from the package. Pour the rest into a food
\n processor and whir until pulverized. Strain through a fine mesh sieve to catch
\n any large seeds. (You may see some smaller seeds in the powder, that\u2019s ok.)
\n Set aside.\u00a0\n<\/p><\/div>\n

Make the cookies:<\/p>\n

\n With an electric mixer, cream butter, sugar, and raspberry powder for several
\n minutes until totally combined and fluffy. Beat in vanilla, scraping down the
\n sides and bottom of the bowl. Add cornstarch and flour. Mix on low speed until
\n a soft, sticky dough forms, stopping to scrape the sides and bottom of the
\n bowl as needed.\u00a0\n<\/p>\n

\n Place the dough in the refrigerator for 20-30 minutes. Meanwhile, line two
\n cookie sheets with parchment. Preheat oven to 325.\u00a0\n<\/p>\n

\n Use a tablespoon cookie scoop to portion the dough onto the prepared pans,
\n leaving 2 inches between cookies. Flatten the cookies slightly using the
\n bottom of a juice glass that\u2019s been dipped in flour.\u00a0\n<\/p>\n

\n Bake for 15 minutes or until the centers appear done. Let cool on the sheets
\n for 2 minutes, then remove to a wire rack to cool completely.\u00a0\n<\/p>\n

Make the frosting:<\/p>\n

\n Beat powdered sugar, raspberry powder, salt, and cream on low speed until
\n combined. Increase the speed to medium-high and beat until the frosting is
\n fluffy.\u00a0\n<\/p>\n

\n Spread frosting onto each cookie. If desired, while the frosting is still very
\n soft, crush the reserved raspberries over the tops. The frosting will crust
\n slightly on the top as it sets but remains soft.\u00a0\n<\/p>\n

Serve immediately or store in an airtight container.\u00a0<\/p>\n

*post updated for 2025<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

You know those cookies that just seem to melt right on your tongue? Soft and light and ethereal? These are those. The color and the flavor come from freeze-dried raspberries. That’s right; there’s not a drop of pink food coloring in these babies. If your\u00a0Valentine\u00a0isn’t crazy for chocolate (I hear those people exist), these pretty […]<\/p>\n","protected":false},"author":1,"featured_media":26408,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[15886,12708,18015,7089],"dealstore":[],"offerexpiration":[],"class_list":["post-26407","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bake","tag-cookies","tag-meltaway","tag-raspberry"],"yoast_head":"\nRaspberry Meltaway Cookies | Bake at 350\u00b0 - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=26407\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Raspberry Meltaway Cookies | Bake at 350\u00b0 - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"You know those cookies that just seem to melt right on your tongue? Soft and light and ethereal? These are those. The color and the flavor come from freeze-dried raspberries. That’s right; there’s not a drop of pink food coloring in these babies. 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