Indulge in these delightful Sugared Black Raspberry Tea Cookies. These cookies are infused with the rich flavors of black raspberries and are coated with a sweet sugary crust. Perfect for a tea party or an afternoon snack, these cookies are sure to impress.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup black raspberry preserves
- 1/4 cup granulated sugar (for coating)
Directions
- In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, mixing well after each addition.
- Divide the dough in half and shape each portion into a log. Wrap the logs in plastic wrap and refrigerate for at least 2 hours or until firm.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Remove the dough from the refrigerator and cut into 1/4-inch slices. Place the slices on the prepared baking sheets, spacing them about 2 inches apart.
- Using your thumb or the back of a small spoon, make an indentation in the center of each cookie. Fill each indentation with about 1/2 teaspoon of black raspberry preserves.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.
- Once the cookies have cooled, place 1/4 cup of granulated sugar in a shallow dish. Gently press the top of each cookie into the sugar to coat the edges.
- Serve and enjoy!
