esther eskelsons danish raspberry cookies baked goods
Almeda Benhaim
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* Ester eskelsons
* Danish raspberry cookies
* Baked goods
* Ingredients
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Ester Eskelsen's Danish Raspberry Cookies Recipe
Ingredients:
* 2 cups all-purpose flour
* 1/2 cup granulated sugar
* 1/2 cup unsalted butter, softened to room temperature
* 1 egg
* 1 tsp vanilla extract
* 1 tsp baking powder
* Pinch of salt
* 3/4 cup raspberry jam or preserves
* Egg wash (1 beaten egg mixed with 1 tbsp water)
Instructions:
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a medium-sized mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined.
In another bowl, mix together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, and stir until just combined.
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon, leaving about 2 inches of space between each cookie.
Spoon a generous amount of raspberry jam into the center of each flattened cookie. Fold the cookie in half to enclose the jam, and then fold it in half again to create a crescent shape.
Brush each cookie with egg wash to give it a glossy finish. Bake for 12-15 minutes, or until the edges are lightly golden brown.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!