The Recipe Corner - Cornmeal Raspberry Cookies

Makes 40

The Cookie:

1 cup Butter, softened 

1 cup Sugar 

1 Egg

11⁄4 cup Flour 

1 cup Cornmeal

 1 tsp. Baking Powder

 1 tsp. Salt 

Raspberry Filling 

Confectioners' Sugar

1. Beat butter and sugar until fluffy with an electric beater. Beat in egg, flour, cornmeal, baking powder and

        salt.

2. Transfer dough onto a floured surface and divide in half. With floured hands, shape each half into a block 

        7 inched long 11⁄2 inches wide and 11⁄2 inches high. Wrap in plastic and refrigerate for at least two hours 

         until well chilled.

3. Cut dough into 1/8 inch slices and arrange one inch apart on a cookie sheet that has been sprayed with

        non-stick spray. The cookies will spread a bit. Bake in 350° oven for 8 minutes or until edges are 

        beginning to turn gold. Place cookies on a wire rack to cool.

4. Sandwich two cookies together with raspberry filling and sift confectioner's sugar over the tops.

Raspberry Filling:

2 cups Raspberry Jam 

2 tbs. Cornstarch

1. Place jam and cornstarch in a small pan. Cook, stirring, until the cornstarch is dissolved and the mixture comes to a boil. Set aside to cool before using.

Enjoy this recipe compliments of Whimsy Fish. 

Check her holiday sweets book in her shop for other great cookie recipes: CD or PDF