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Raspberry Cloud Cookies


Raspberry Cloud Cookies

Nutty, buttery, and melt in your mouth! Debbie Matenopoulos' fruity spin on Italian Wedding Cookies is the perfect treat to make any day of the week.
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Valentine’s Day Raspberry Cloud Cookies

Debbie Matenopoulos

Recipe By: Dan Kohler

Yield: ~45 cookies



8 ounces (~1 ½ cups) hazelnuts

2 cups all-purpose flour

½ teaspoon kosher salt

1 cup butter, softened

¼ cup granulated sugar

1 teaspoon vanilla extract

2-3 tablespoons pulverized/powdered freeze-dried raspberries or strawberries

1 cup powdered sugar



1. Heat oven to 325°F.

2. Add hazelnuts to food processor and pulse until finely chopped. Add flour and salt to food processor, pulse until combined.

3. In medium bowl, cream butter, sugar, and vanilla until light and fluffy.

4. Add nut mixture to butter bowl and beat until just combined.

5. Scoop cookies out in 1-tablespoon balls. Place cookies on cookie sheet lined with parchment paper.

6. Bake cookies 16-18 minutes, until just barely browned. Let cookies cool for five minutes on baking sheet before transferring to wire rack to finish cooling.

7. When cookies are completely cool, add powdered sugar and powdered raspberry dust to small bowl. Mix together until desired color is achieved, adding more powdered fruit as necessary.

8. Roll cookies in sugar until completely coated. Serve immediately.

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