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RASPBERRY ORANGE COOKIES

Active Time : 15 minutes
Total Time : 1 hour
Serves : 3 dozen
INGREDIENTS
  • 1 cup unsalted butter softened
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 cup corn starch
  • 1 teaspoon fresh squeezed orange juice
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 6 tablespoons red raspberry preserves
DIRECTIONS

Place butter in a large mixing bowl; using an electric mixer on medium speed, beat until creamed and fluffy.

Reduce mixer to low and add remaining ingredients, except raspberry preserves; beat 1 minute. Increase speed to high; beat 3-4 minutes, scraping bowl often.

Drop by tablespoons, 2-inches apart, onto an ungreased baking sheet. Bake in a preheated 375°F oven 12-15 minutes or until edges are lightly browned.

Remove from oven; let cool 1 minute. Press thumb or back of spoon into center of cookie to form an indent. Fill with ½ teaspoon raspberry preserves. Let cool.