I absolutely LOVE tart flavors especially raspberries. So why not make a version that’s not overly tart but just the ‘right’ amount of tartness 😉

Here is my recipe for my raspberry vanilla cookies.

INGREDIENTS :

• 227g butter, melted
• 1/2 cup sugar (plain white)
• 1 cup light brown sugar
• 2 eggs plus 1 egg yolk
• 1 1/2 cup flour
• 1 tsp baking powder
• 1 tsp sea salt
• 1 tsp pure vanilla extract
• 1/2 cup raspberry purée (crushed raspberries, heated then puréed)

METHOD :

• In a stand mixer fitted with a paddle attachment, mix in the butter with both sugars.
• Then add the eggs and vanilla. Mix.
• Add in the flour, baking powder and sea salt. Mix. Split the batter into two separate bowls. Batter will be loose!
• Then mix in the raspberry purée into one of the batters, mix thoroughly.
• Keep in fridge for about two hours. Take out then take a tablespoon of the raspberry batter and a tblsp of the vanilla. Put together into a ball and then roll in some sugar (optional but it gives it a lovely crunch on the edges)
• Then freeze the dough balls, min.2 hours but for best result overnight.
• Then bake in oven at 200C for 8-10min. Take out and leave to rest in a cool place for ten min.

And Enjoy!