Party Cookie Recipes - Pink Drizziers Recipe

Ingredients

• 1 cup/150 g all purpose/plain flour

• 3/4 cup/125 g cornstarch/corn flour

• 2 tsp unsweetened cocoa powder

• 1 tsp ground cinnamon

• 1/2 tsp allspice

• 1/2 tsp baking soda

• 1/4 tsp ground ginger

• 1/4 tsp freshly grated nutmeg

• 1/4 tsp salt

• 1/2 cup/125 g butter

• 3/4 cup/140 g granulated sugar

• 1 tbsp light corn syrup/golden syrup

• 2 large eggs

• 2-3 tbsp raspberry preserves

• 3-4 tbsp confectioners'/icing sugar

• 3-4 tsp warm water

• 2 drops red food coloring

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Method:

1. Sift the flour, cornstarch, cocoa, cinnamon, allspice, baking soda, ginger, nutmeg, and salt into a medium bowl.

2. Beat the butter, sugar, and corn syrup in a large bowl with an electric mixer at high speed until creamy. Add the eggs, beating until just blended.

3. Mix in the dry ingredients to form a smooth dough. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

4. Preheat the oven to 350°F/180°C/gas 4. Butter two cookie sheets. Roll out the dough on a lightly floured surface to a thickness of 1/2 inch (1 cm).

5. Use a 2-inch (5-cm) cutter to cut into rounds. Transfer the cookies to the prepared cookie sheets, placing them 1 inch (2.5 cm) apart.

6. Bake for 8-10 minutes, or until firm. Cool completely on the cookie sheets. Stick the cookies together in pairs with the preserves.

7. Mix the confectioners' sugar, water, and food coloring to make a soft frosting. Spread the frosting over the tops.