I have developed the terrible habit of picking up random ingredients with no intended use in mind. When Christmas was approaching, it occurred to me that I had to use at least a few of them. I have teeny tiny marshmallows, dried marshmallows like you find in cereal, lemon confectionery chips, freeze dried raspberries, jalapeno powder, and the list goes on. I used some of the mini marshmallows in a Coaoa Panna Cotta on Christmas Eve (which I apparently forgot to blog), that still left a lot to play with. I settled on using two of the ingredients to experiment with these lemon-iced raspberry cookies.
1 c butter
1 c sugar (not quite full)
2 T raspberry jam (I'll increase next time)
2 1/2 c flour
1 t baking powder
3 T freeze dried raspberries
lemon confectionery chips
cream (or milk)
Cream together the butter and sugar until light and fluffy, then mix in the egg and jam.
I was afraid the jam might make the cookies spread too thin and burn, so I only omitted a small amount of sugar from the recipe and replaced it with 2T of jam. Now that I've made them, I will definitely feel safe in increasing the amount next time.
Whisk the baking powder into the flour (with a fork is fine), then add the flour mixture to the butter mixture, a little at a time until incorporated, finally stirring in the freeze dried raspberries.
Scoop the dough out onto a sheet of plastic wrap to form a "log," then twist the ends to seal and chill for at least an hour. I had so much going on that day, I left it in the fridge overnight.
When ready to bake, preheat the oven to 350, slice the dough into 1/4" rounds, and place on parchment-lined trays. (Don't mind the rings; we had just made a batch of Simit, so I was "recycling" the parchment.) Bake until just lightly golden, about 15".
Because I like the combination of raspberry and lemon, I wanted to use the lemon chips to ice the cookies. To do that, I poured some of the chips into a ramekin, added a few drops of cream, and slowly melted the chips in the microwave. Then I just poured a spoonful over the cookies and spread it with the back of the spoon.
Some I left like that, others I sprinkled more of the freeze-dried raspberries on. I then decided to try and ice some of the cookies with raspberry, by stirring some jam into a little confectioner's sugar - I was thinking back to icing cookies with confectioner's sugar mixed with milk and an extract, so I was hoping the jam would replace the milk in this instance, but it never really set. I would have had to add way too much of the sugar. I did leave some of the cookies "naked."
Because we were all so full and nobody really got around to desserts on Christmas Eve or Christmas night this year, I was pleasantly surprised to find out we got a phone call about these cookies as the result of a to-go plate. I always like to make at least one new item every year.