The trials and tribulations of a scatter-brained kitchen junkie.

Thursday, March 8, 2012

Week 8 (Baking) - Raspberry White Chocolate Blossoms

Week 8 of the baking challenge was candy decorations which was a bit of a stumper for me -  not because candy is hard to add to baking because you can pretty much stick candy on the top of any cookie, cupcake, etc., and make it pretty - the challenge for me was, what could I do that was at least somewhat practical and also new or unique. Also I wanted a recipe that would use up some of the ridiculous amount of Valentine's day candy I had in the house from binge shopping the post holiday sales.

I decided to work on a recipe to utilize the raspberry white chocolate kisses we'd purchased but were just too sweet to chow on like other candies. I thought I'd do a play on traditional peanut butter blossoms and make raspberry sugar cookie blossoms instead. Unfortunately, these did not turn out as I had hoped, the problem wasn't the flavor - the taste was interesting and, dare I say, yummy - but the cookies spread out and were flaaaaat so the inserted kiss in the middle wasn't so cute.

The cookies were a basic sugar cookie with a raspberry twist, rolled in a mixture of pink sprinkles and sugar. The flavor and color were perfect, but the presentation was less than stellar. Perhaps I will give these another shot in the future but for now we'll have to let flavor win out over aesthetics.

Raspberry White Chocolate Blossoms
Recipe adapted from hershey' candy cane blossoms

  • 1/2 c granulated sugar
  • 1 tsp vanilla extract
  • 1 packet raspberry crystal lite
  • 1/4 c butter, softened
  • 1 egg yolk
  • 1 tbsp milk 
  • 1/8 tsp/pinch baking soda
  • 1 cup flour
  • Pinch of salt
  • Extra granulated sugar for rolling
  • Pink sprinkles for rolling (optional)

  1. Preheat the oven to 350°
  2. Beat the butter, sugar, egg yolk, crystal lite, and vanilla on medium speed until well blended.
  3. Stir together the flour, salt, baking soda.
  4. Add the flour mixture and stir until completely combined.

  5. Add the milk and stir again until fully incorporated.
  6. In a small cup/bowl, stir together a small amount of granulated sugar and sprinkles.
  7. Roll the dough into 1 inch balls and roll in the sugar/sprinkle mix.
  8. Place on a cookie sheet lined with parchment paper.

  9. Repeat with remaining dough, allowing plenty of room between cookies.

Recipes yields approximately 12 cookies.


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