Raspberry Cookies

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These Raspberry Cookies are decorated with raspberry confit and fresh raspberries. They are made with basic ingredients and taste so delicious.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 286kcal

Mix sugar with Pectin NH in a small bowl or cup.
In the small saucepan over medium heat warm up the raspberry puree.
Drizzle the sugar mixture over the puree and mix with the whisk or spatula.
Bring mixture to a boil, while mixing all the time.
After boiling for 20-30 seconds, turn off the heat. Add citric acid and mix well.
Transfer confit into a pipping bag and place flat on the countertop to cool. After that refrigerate until use.

Preheat oven t to 350^oF. Place the baking mat on the baking sheet pan.
In the mixing bowl of a stand mixer with a pedal attachment add butter and sugar. Beat on low speed until combined. Use a spatula to scrape everything from the sides and the bottom of the bowl.
In the mixing bowl mix flour, baking powder, and salt. Set aside.
Add egg and green food to the butter mixture and beat again on a low speed.
Add dry ingredients and mix on the low speed. The cookie batter should be soft.
Using an ice cream scoop place the batter on the baking mat placed on the baking sheet pan. After that using your hands shape a ball and press lightly.
Place each cookie into the tart ring on the baking mat.
Bake cookies in preheated oven to 350^oF for 15 minutes. Do not overbake cookies.
Remove cookies from tart rings and place them on the cooling rack.
Decorate cookies with raspberry confit and fresh raspberries. Add fresh mint (optional).

Do not overbake cookies. They should be soft when you bite.
If you use powdered food coloring, I would recommend mixing it with the egg before adding it to the butter mixture.
Green food coloring can be replaced with matcha.