Yield: 32 cookies
|1 cup||Unsalted Butter, softened|
|½ cup||Confectioners' Sugar|
|½ cup||Unsalted Butter, softened|
|1 cup||Confectioners' Sugar, sifted|
|1 teaspoon||Lemon Juice|
|2 \N||Fresh Raspberries, or|
|1½ cup||Unbleached All-Purpose Flour|
|¼ teaspoon||Raspberry Puree|
|\N \N||Crystallized Violets, Roses,|
|\N \N||Or Pansies|
Cookies: In a large mixing bowl, cream 1 cup butter at medium speed.
Gradually add ½ cup confectioner's sugar, beating until light and fluffy. Fold in flour and cornstarch. Form dough into 8x4" rectangular shape on plastic wrap. Cover and refrigerate 30 minutes.
Preheat oven to 350øF. Cut dough in 32 1" squares. Roll each piece of dough into a ball. Arrange 2" apart on ungreased baking sheets.
Flatten cookies slightly with bottom of a sugared glass. Bake at 350øF for 13-15 minutes until puffed and slightly browned around the edges. Remove from pans. Cool on racks.
Icing: In a small bowl, cream ½ cup butter at medium speed.
Gradually add 1 cup confectioners' sugar, beating until fluffy. Beat in lemon juice and raspberries. Spread icing on cooled cookies. Top with crystallized flowers.
Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120