August 4, 2015

Raspberry Berets

Ohio State Fair

These colorful and creative cookies are like mini fruit pies.

They are crowd-pleasing and easy to make! You start with a delicious cookie shell made with butter, granulated and powdered sugars, baking soda, salt, and flour. Fresh out of the oven (while still in the tins) you re-press the cups (to be deep enough to hold the fillings) and let them cool. 
Beth Krauss won at the 2015 Ohio State Fair with this recipe (third place) and said they were inspired by her love of bite-sized desserts.

The “toppings” are a seedless raspberry jam and a rich raspberry buttercream. You top it off with a fresh raspberry, or if you are making them ahead of time and freezing, a raspberry gummy works well as a substitute garnish.

She says that if raspberries aren’t your thing, go with a lemon curd, coconut custard, or even chocolate pudding as the filling.

Try this award-winning recipe today!

-Cyndi

 

Raspberry Berets

Cookie Shells:

1 cup butter, unsalted, softened (2 sticks)

1/2 cup sugar

1/2 cup confectioner’s sugar

1 egg

1 1/2 teaspoons vanilla

1/2 teaspoon baking soda

1/2 teaspoon salt

2 1/4 cups Gold Medal All-Purpose Flour

 

Toppings:

1 to 1 1/4 cups seedless raspberry jam (about 20 oz), divided

1/2 cup butter, unsalted, softened (1 stick)

3 cups confectioner’s sugar

1 pinch salt

1 teaspoon vanilla

48 fresh raspberries (about 1 pint) or 48 raspberry gummy candies

 

Directions:

Preheat oven to 350 degrees F. Prepare the cookie shells. In large bowl, cream butter, sugar, and confectioner’s sugar until light. Beat in egg and vanilla. Add baking soda, salt, and flour. Mix on low speed until incorporated. Roll dough into 48 balls, about 1 inch in diameter. (Tip: Use wet hands to prevent sticking.) Press a ball into each cup of a mini muffin pan, pushing dough up sides of each cup and creating a small depression in the middle. (Tip: use greased or lined tins, or a silicone nonstick mini muffin pan).

Bake 11 minutes or until golden. Remove from oven. While warm, re-press the indentations with the bottom of a wooden spoon handle (or whatever works) to make shells to hold the toppings.

Once shells cool, divide 3/4 to 1 cup of the raspberry jam among the 48 shells. Mix the frosting. Beat the butter, confectioner’s sugar, salt, and vanilla until smooth. Generously pipe or spread on top of the jam. Top each with a fresh raspberry if serving immediately or soon after making. If making ahead of time and freezing, raspberry gummies work great as a fresh raspberry substitute. Makes 48 raspberry berets.

-Recipe (adapted slightly) from Beth, 2015 Ohio State Fair, Gold Medal Flour Cookie Contest