Yesterday was the first day of Fall!! This is the absolute best time of the year. While everyone is sharing delicious Fall recipes like anything with pumpkin, apples or homemade soup, I have one last fruity recipe to share with you.
This is an easy shortcut recipe that can be made any time of the year.
I have been craving fresh raspberries lately. I love that tart, yet sweet flavor. Have you every put fresh raspberries on homemade vanilla ice cream??? Seriously - best ever!
These cookies start out with a cake mix and pudding mix, so they are pretty much guaranteed to be soft and chewy. I added some raspberry extract to both the cookie and the icing to give them that extra boost of flavor. I also used raspberry puree in the icing, but you can always use raspberry jam. I just happened to have a giant bottle of raspberry puree that I bought to flavor my Diet Mountain Dew.
These cookies are delicious.
You might also like:
White Chocolate Raspberry Cookies
adapted from: Shanelle S.
(Printable Recipe)
1 (16.25 oz.) box white cake mix
1 (3.4 oz.) box instant white chocolate pudding mix
1/2 c. canola or vegetable oil
2 large eggs
1 tsp. raspberry extract, opt.
1 bag white chocolate chips (about 2 cups)
Raspberry Icing
1 1/2 c. powdered sugar
3-4 Tbl. raspberry puree or raspberry jam
1-3 Tbl. milk, as needed
pinch of salt
1 tsp. raspberry extract, opt.
Combine cake mix and dry pudding mix in a medium bowl. Add the oil, eggs and raspberry extract and mix until combined. Stir in the white chocolate chips. Chill in the refrigerator for at least and hour or up to 24 hours. Roll into balls (I use a cookie scoop). Bake in preheated 350 degree oven for 10-12 minutes. Remove from pan and let cool, then top with icing. Makes around 28 cookies.
For the Raspberry Icing: Combine powdered sugar, raspberry puree, 1 Tablespoon of milk, salt and raspberry extract and stir until smooth. If it's too thick, add a little more milk until it reaches an icing consistency. Drizzle over cooled cookies.
No comments:
Post a Comment