Sugared Black Raspberry Tea Cookies recipe

3 servings

1/2 cup butter

1/4 cup packed brown sugar

1/3 cup white sugar

1 teaspoon vanilla extract

3 tablespoons milk

1 1/3 cups all-purpose flour

1/4 cup cornstarch

1/4 cup miniature semisweet chocolate chips

3 tablespoons white sugar

1 (10 ounce) jar black raspberry jam

Preheat oven to 375 degrees F (190 degrees C).

Line baking sheets with parchment paper.

In a large bowl, cream butter with brown sugar and 1/3 cup white sugar.

Blend in the vanilla and milk.

Mix in the flour and corn starch.

Stir in the mini chocolate chips.

Form the dough into 1 inch balls, and roll in the remaining white sugar.

Place on the prepared cookie sheet, about 1 1/2 inches apart.

Use your finger or thumb to press straight down into the center of each ball, making a well for the jam.

Neatly fill each cookie with a small amount of jam.

Bake in preheated oven for 13 to 15 minutes, or until cookies are just beginning to turn golden around the edges.

Let cookies cool before eating.