Try this butter cookies with raspberries recipe, or contribute your own.
Suggest a better descriptionCombine all the dough ingredients and quickly knead to a smooth dough. Add a little ice-cold water if the dough is too crumbly. Wrap in cling film and chill for at least 1 hour. Heat oven to 375°F. Divide the dough into two portions and roll each portion into a sausage, 4cm/1 1/2" in diameter. Cut into slices about 1 cm/ 1/2" thick and flatten slightly. Put onto a cookie sheet lined with baking parchment and bake for 15-20 minutes, until nicely browned. Take off the sheet and leave to cool completely. Push the raspberry jam through a sieve and put a blob on top of each cookie. Add two raspberries to each and press on lightly.
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 50 Servings | ||
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Calories: 90 | ||
Calories from Fat: 37 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 26.5mg | 8 % | |
Sodium 28.4mg | 1 % | |
Potassium 20.9mg | 1 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 11.6g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
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