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These Blue Raspberry Cookies are prepared using the cookie mix.
With immense pleasure and excitement, I am posting here a cooking experiment and its outcome by ‘My Most Special and Adorable Guest on my Blog’, Jnr. Musti!!!
Ingredients she used:
Raspberry Cookie Mix – 1 packet of 17.9 oz (by Betty Crocker)
Soft Butter – 5 tbsps
Egg Replacer – 2 tsps diluted in 3 tbsps lukewarm water
Water – 1 tbsp
Blue Sanding Sugar – 1/2 cup
All Purpose Flour – 2 tsps for dusting
Baking Trays – 2 sheets
Wax Paper – 2 sheets
This is how she did:
- Preheat the oven to 350F/180 degrees C.
- Prepare the baking trays by lining them with wax papers
- In a large mixing bowl, diluted egg replacer, water and soft butter. Mix well with a spatula.
- Add the cookie mix and mix until well combined.
- Make large dough ball.
- Take the sanding sugar in a small plate.
- Lightly dust a surface with some all-purpose flour.
- Roll the dough ball into 1/4 inch thick disc.
- Using a cookie cutter, cut the disc into desired shapes.
- Collect the extra dough between the cut cookies, roll it into a ball.
- Repeat steps 8-10 until all the dough has been used up.
- Sprinkle the sanding sugar on the cut out cookie and place it in a prepared baking tray.
- Bake for 7-8 minutes.
- Let the cookie rest in the trays for a couple of minutes.
- Serve the cookies.
