- Author: Rachel Fagan
Black Raspberry Tarte Cookies
During what has been dubbed “Cookie Weekend,” my three sisters, mom and I make hundreds of cookies to give away as Christmas gifts to family and friends every year. It’s quite a production—we turn on our favorite Amy Grant Christmas albums, send my dad on emergency grocery store runs, and get to work! These black raspberry tartes are my favorite cookie to make, and they are a crowd favorite!
Details
- Preparation Time: 00:10
- Cook Time: 01:20
- Cuisine: Desert
- Servings: 24
Ingredients
- 2½ cups all-purpose flour
- ¼ tsp. baking soda
- ¼ tsp. salt
- 12 Tbsp. unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup milk
- 1 large egg
- 1 large egg white
- 1 tsp. almond extract
- ¾ cup seedless black raspberry preserves
- 1 cup confectioners’ sugar
- ½ tsp. vanilla extract
Preparation
- 1Heat oven to 350 degrees. Line baking sheets with parchment paper. Mix flour, baking soda and salt in a bowl.
- 2Use a standing mixer to beat butter and granulated sugar until pale and fluffy. Add 2 tablespoons of milk, whole egg and almond extract, and beat until mixed. Reduce speed to low, add flour mixture carefully, and mix until combined.
- 3Working on lightly floured counter, roll dough to be ¼-inch thick. Use a small cup to stamp out rounds about 2½ inches in circumference. Gather excess dough and re-roll and stamp as necessary. Transfer half of the rounds to baking sheets, 1-inch apart.
- 4Place heaping rounds of preserves in the center of each round. Top with remaining rounds and crimp edges with fork. Lightly beat the egg white in a bowl. Brush filled rounds with beaten egg white and cut a ½ inch “X” into the center of each cookie.
- 5Bake until edges are lightly browned, 12 to 14 minutes. Let cookies cool completely (about 1 hour). Whisk confectioners’ sugar, remaining 2 tablespoons milk and vanilla in a bowl until smooth. Brush cookies with this glaze and let sit for 30 minutes. Enjoy!
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