Raspberry Cookies (Print Version)

# Ingredients:

01 - Frozen raspberries for syrup (1 cup).
02 - Granulated sugar for syrup (1/4 cup).
03 - Gluten-free flour blend with xanthan gum (2 cups).
04 - Cornstarch (1.5 tablespoons plus 2 tablespoons for egg replacer).
05 - Baking powder (1.5 teaspoons).
06 - Kosher salt (1/2 teaspoon).
07 - Unsalted butter or vegan butter, room temp (1/2 cup).
08 - Granulated sugar for cookies (1 1/4 cups plus 2 tablespoons for rolling).
09 - Water for cornstarch mixture (3 tablespoons).
10 - Milk or non-dairy milk (3 tablespoons).
11 - Red food coloring (3 drops).
12 - Frozen raspberries, chopped (1/2 cup).

# Instructions:

01 - Cook raspberries and sugar until broken down and syrupy. Strain and cool.
02 - Chop frozen raspberries into small pieces, keep frozen until needed.
03 - Whisk together flour, cornstarch, baking powder and salt.
04 - Mix cornstarch and water until thin and watery.
05 - Beat butter and sugar until creamy, about 2-3 minutes.
06 - Mix in cornstarch mixture, milk, and raspberry syrup.
07 - Gradually add flour mixture, then fold in frozen berries gently.
08 - Freeze dough for at least 1 hour.
09 - Scoop, roll in sugar, and bake at 325°F for 15 minutes.

# Notes:

01 - Must freeze dough, not just refrigerate.
02 - Can be made vegan with substitutions.
03 - Reshape cookies immediately after baking.
04 - Keep unused dough frozen between batches.

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