If you are a child, ask for the help of an adult for this recipe ;)

INGREDIENTS:
(Make sure you are not allergic to any of the ingredients on the list bellow)*

For the Blueberry Jam:

• 12 oz (340 g) fresh blueberries;

• ¼ cup (50 g) granulated white sugar;

• 1 tablespoon (15 ml) lemon juice;

• 1 teaspoon vanilla;

• ½ tablespoon (4 g) cornstarch.

  For the Cookies

• 2 ½ cups (313 g) all-purpose flour, spooned and leveled;

• ½ teaspoon baking powder;

• ½ teaspoon salt;

• 1 cup (224 g) unsalted butter, softened;

• 1 ¼ cups (250 g) granulated white sugar;

• 1 egg, at room temperature;

• 1 tablespoon vanilla;

• ¼ cup (50 g) granulated sugar for sprinkling over the cookies (optional)

  Raspberry Frosting ingredients

• Unsalted Butter;

• Freeze Dried Raspberries;

• Confectioners Sugar;

• Cream;

• Vanilla Extract;

• Salt.

PREPARATION TIME:

Let's begin with the dough first, shall we?

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.

Add the blueberries, sugar, lemon juice, vanilla and cornstarch to a medium pot. Cook over medium-low heat for 20-22 minutes until very thick. Half way through, smush some of the blueberries with the back of a wooden spoon. Remove from the heat and allow to completely cool.

In a large bowl, whisk together the flour, baking powder and salt. Then set aside the flour mixture. In a second large mixing bowl cream together the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about two minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)

Add in the egg and vanilla and mix on medium speed until pale in color and fluffy, 1-2 minutes.
Slowly add in the dry ingredients to the wet ingredients. Mix on low speed just until the dough pulls together. Scrape the sides of the bowl with a spatula as necessary.

Fold in the cooled blueberry jam with a rubber spatula. Once the dough is done, get a roling pin use it to roll out the dough and sprinkle the sugar sprinkles, pressing into dough if needed.
Once that is finalized get the mold, attached to the post and use it as a base to cut the dough. Place the cookies on the parchment lined baking sheet.

Bake the cookies for 10 minutes, then let them cool on the baking sheet for 5 minutes. Transfer the baked cookies to a cooling rack to finish cooling.

While the cookies are cooling, let's go to the frosting shall we?!

Prepare the raspberry powder: Using a blender or spice grinder, pulverize the freeze-dried raspberries into a powder by pulsing. You can also place them in a zip-top bag and crush them using a rolling pin or heavy object.

1. Cream butter, sugar, and raspberries: Add the softened butter, sugar, and raspberry powder to the bowl of a stand mixer. Add the paddle attachment and start mixing on low. Increase the speed slowly as the mixture blends together for 2-3 minutes.

2. Add liquid: To the frosting mixture, add the cream and vanilla extract. Blend for a further minute or two or until the frosting is fully combined and stiff peaks are formed. Use immediately or store for later use

Once it's the frosting is finished decor your creative desert and delicious cookies to your family and/or guests!!!

Bonnie: Remember guys and gals, to keep the kitchen and ur work space tidy up ay?! We don't want any accidents happening hehehe!!

Come back soon for another Faztastic holiday season, we have a lot more in store!