PERFECT WHITE CHOCOLATE RASPBERRY PANCAKES

INGREDIENTS

• 1 ½ Cups Cake Flour
• 1 ½ Tablespoons Baking Powder
• Pinch of Salt
• 1 Tablespoon Sugar
• 1 Cup Milk
• 1 Tablespoon Vanilla Extract
• ¼ Cup Greek Yogurt (Vanilla or Plain)
• 1 egg
• ½ Cup Fresh Raspberries
• ⅓ Cup White Chocolate Chips
• Heart Shaped Metal Cookie Cutter (optional)

INSTRUCTIONS

1. In a medium bowl, combine cake flour, baking powder, salt, and sugar. In a separate bowl whisk together milk, vanilla extract, greek yogurt, and egg. Mix wet and dry ingredients together until just combined. Fold in raspberries and white chocolate. Preheat skillet on medium high heat and spray with non stick cooking spray (or a tablespoon of melted butter). If you are using cookie cutter, spray the inside of the heart shaped cookie cutter as well. Place the heart shaped cookie cutter onto skillet and ladle in about ¼ cup of batter (depending on the size of your heart). When bubbles start to form on the top of the pancake it is ready to flip. Remove the cookie cutter very carefully and flip pancake to the other side and cook an additional 1-2 minutes. Top with butter and maple syrup, serve immediately.

PERFECT WHITE CHOCOLATE RASPBERRY PANCAKES

Pancakes, Raspberry, White Chocolate

via simple cooking, recipe http://bit.ly/2UaZfEF

Raspberry Almond Shortbread Thumbprints

Ingredients
For the dough:
1 cup unsalted butter, room temperature
⅔ cup granulated sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
pinch of salt
For the glaze:
1 cup powdered sugar
2-3 teaspoons water (more or less as needed for drizzling consistency)
1½ teaspoons almond extract

Instructions
In a large mixing bowl, combine the butter, granulated sugar and ½ teaspoon almond extract. Beat at medium speed until the butter mixture is creamy. Scrape sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour and a pinch of salt. Mix until well blended. Cover and refrigerate the dough for 1 hours.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place 2 inches apart on the prepared pan. Make an indentation in the center of each cookie with your smallest finger (or thumb if you want a larger pocket). The edges of the dough may crack slightly. Fill each with a heaping ¼ teaspoon jam.
Bake for 15 minutes or until edges are lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.
Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.
Notes
Adapted from a Land-O-Lakes recipe

I used unsalted butter in my recipe. Please check the dough to make sure it is salty enough for your taste. Perhaps adding ¼ teaspoon of salt instead of a pinch would help if you feel it needs more. I always bake with unsalted butter and do not like the taste of salted. We love the Land-O-Lakes brand of butter so this recipe was tested with their unsalted product.

NOTE – after receiving a couple of comments about the cookie spreading too much, I thought I would mention a few tips –

1. Make sure you are using Land-O-Lakes butter. That is the only one I have tested these cookies with.
2. Make sure the dough is well chilled before making the dough balls.
3. Do not smash the entire dough ball flat when making the indentation. Use a small finger and push straight down into the center of the cookie. DO NOT MAKE THE INDENTION TOO DEEP. The bigger the whole, the wider the cookies will spread. Please see the photos for reference. Even though they are called thumbprints, if you use your thumb they may not spread correctly and hold the jelly in tact.

Hope this helps you have great success with these simple but delicious cookies!

Raspberry Almond Shortbread Thumbprints

Dessert, Raspberry, Raspberry Almond Shortbread Thumbprints, Thumbprints

via simple cooking, recipe http://ift.tt/2fn733O