Raspberry Marbled Sugar Cookies (Print Version)

# Ingredients:

→ Raspberry Syrup

01 - Frozen raspberries
02 - Granulated sugar

→ Cookie Base

03 - Gluten free 1:1 flour with xanthan gum
04 - Cornstarch
05 - Baking powder
06 - Kosher salt
07 - Room temperature butter or vegan stick

→ Additional Items

08 - Extra granulated sugar for dough and rolling
09 - Milk or non-dairy alternative
10 - Red food coloring
11 - Extra frozen raspberries, chopped
12 - Water for cornstarch mixture

# Instructions:

01 - Cook raspberries with sugar until syrupy, about 10 minutes. Strain and cool
02 - Chop extra raspberries and freeze. Mix dry ingredients. Make cornstarch slurry
03 - Cream butter and sugar, add wet ingredients, then dry. Add food coloring and fold in frozen raspberries for marbling
04 - Freeze dough 1 hour. Roll in sugar, place on lined sheet
05 - Cook at 325°F for 15 minutes. Reshape while hot, cool 5 minutes before moving

# Notes:

01 - Works with vegan alternatives
02 - Must freeze dough to prevent spreading
03 - Stores 3 days in fridge, 30 in freezer

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