1/3-1/2 cups frozen raspberries (defrosted) jagody
1 stick soft butter
1/2 cup – 2/3 cup flour
1/2 cup powdered sugar
1/2 tsp orange extract
1/4 tsp lavender extract
1/2 tsp salt
1/4 cup cocoa nibs
1/4 cup semi-sweet chocolate chips
Raw Sugar (optional)
Directions
1) Preheat oven to 350°F
2) Cream the butter and raspberries together until the raspberries are completely blended in.
3) Beat in the sugar and flour until you have a dough that stays together but isn’t too sticky to roll into balls.
4)Spray a large cookie pan with non-stick spray. Roll the cookies into balls and press down with your thumb. Sprinkle them lightly with raw sugar. Cook for 18-20 minutes and cool on a wire rack. Makes 25-30 thumbprint cookies.
2) Cream the butter and raspberries together until the raspberries are completely blended in.
3) Beat in the sugar and flour until you have a dough that stays together but isn’t too sticky to roll into balls.
4)Spray a large cookie pan with non-stick spray. Roll the cookies into balls and press down with your thumb. Sprinkle them lightly with raw sugar. Cook for 18-20 minutes and cool on a wire rack. Makes 25-30 thumbprint cookies.
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