I N G R E D I E N T S -1 cup (2 Sticks) salted butter (softened)  -1 cup sugar -½ tsp almond extract -1 ½ tsp Vanilla extract -1 egg -2 tsp. baking powder -3 cups flour -1/8 cup (+ 1 tsp. Blackberry Puree fo
T O O L S -Cooling Rack -Cookie Sheet -Fine Mesh Sieve Set -Food Processor -Medium Size Bowl -Medium Size Drinking Glass -1 Medium Size Ziploc Bag -Stand Mixer OR Hand Mixer with whisk attachment -Parchment Paper -Various Measuring Tools
D I R E C T I O N S 1.      Cream butter and sugar in a stand mixer (or by hand with a hand mixer) until well blended, 1-2 minutes. 2.      Add extracts and egg, mix well. 3.   
Glaze Directions 1) In a stand mixer, with a paddle attachment (or with a hand mixer with a whisk attachment), sift powdered sugar together for 30 seconds to one minute to remove any lumps. 2) Add in, one at a time, your blackberry puree and r
6.1.16erin'sbakedgoods-9.jpg
I N G R E D I E N T S -1 cup (2 Sticks) salted butter (softened)  -1 cup sugar -½ tsp almond extract -1 ½ tsp Vanilla extract -1 egg -2 tsp. baking powder -3 cups flour -1/8 cup (+ 1 tsp. Blackberry Puree fo
I N G R E D I E N T S -1 cup (2 Sticks) salted butter (softened) -1 cup sugar -½ tsp almond extract -1 ½ tsp Vanilla extract -1 egg -2 tsp. baking powder -3 cups flour -1/8 cup (+ 1 tsp. Blackberry Puree for glaze) -1/8 cup (+ 1 tsp. Raspberry Puree for glaze)  Berry Glaze Ingredients: - 1-1/2 Cups Powdered Sugar -1 tsp. Blackberry Puree -1 tsp. Raspberry Puree -2 tbsp. 2% milk
T O O L S -Cooling Rack -Cookie Sheet -Fine Mesh Sieve Set -Food Processor -Medium Size Bowl -Medium Size Drinking Glass -1 Medium Size Ziploc Bag -Stand Mixer OR Hand Mixer with whisk attachment -Parchment Paper -Various Measuring Tools
T O O L S -Cooling Rack-Cookie Sheet-Fine Mesh Sieve Set-Food Processor-Medium Size Bowl-Medium Size Drinking Glass-1 Medium Size Ziploc Bag-Stand Mixer OR Hand Mixer with whisk attachment-Parchment Paper-Various Measuring Tools
D I R E C T I O N S 1.      Cream butter and sugar in a stand mixer (or by hand with a hand mixer) until well blended, 1-2 minutes. 2.      Add extracts and egg, mix well. 3.   
D I R E C T I O N S1.    Cream butter and sugar in a stand mixer (or by hand with a hand mixer) until well blended, 1-2 minutes.2.    Add extracts and egg, mix well.3.    Incorporate flour, 1 cup at a time until well blended.4.    Add in baking powder.5. Place blackberries in a food processor and process until pureed. Strain through a fine mesh sieve set over your medium bowl; followed by disgarding any solids.  6. Repeat this process with your raspberries to make a raspberry puree. 7.    Stir in blackberry and raspberry puree.8.    Bake 350 degrees for 6-8 minutes until golden brown.9.    Immediately after removing cookies from the oven, lightly press down with a glass, to give the cookie a more circular looking shape. 10. Place cookies on cookie rack with parchment paper underneath, with this, your cookies will already be ready to go when you are ready to apply the glaze.Note: Make sure your cookies are completely cooled before applying your berry glaze.
Glaze Directions 1) In a stand mixer, with a paddle attachment (or with a hand mixer with a whisk attachment), sift powdered sugar together for 30 seconds to one minute to remove any lumps. 2) Add in, one at a time, your blackberry puree and r
Glaze Directions1) In a stand mixer, with a paddle attachment (or with a hand mixer with a whisk attachment), sift powdered sugar together for 30 seconds to one minute to remove any lumps. 2) Add in, one at a time, your blackberry puree and raspberry puree.3) Mix in your milk. 4) After fully combined, take a measuring cup and add glaze to a medium sized Ziploc bag.5) Cut one tip off of bottom of Ziploc bag (NOTE: This is best done over or near the cookie rack, and make sure there is a sheet of parchment paper underneath to catch any excess glaze). 6) Drizzle glaze over each cookie and allow glaze to harden before consuming.7) Cookies may be stored up to one week after baking.   
6.1.16erin'sbakedgoods-9.jpg
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