Cookies

Raspberry Cockles

  • 2 cups SR flour
  • 1 tablespoon Cornflour
  • 1 packet Jelly crystals, raspberry
  • 1/4 cup Sugar
  • 2 Eggs
  • 1/4 pound Butter
  • 1/4 pound Margarine
  • Pinch of Salt

    • Beat fat, sugar and jelly crystals to asmooth cream.

    Add a little pink food colouring if preferred.

    Add the beaten eggs gradually, then stir in sifted flour, cornflour and salt.

    When well mixed, lift out small portions with a tespoon and place on a greased tray.

    Bake in a moderately hot oven for about 10 minutes.

    When cold, join together in pairs with raspberry jam.

    Ice tops with icing sugar mixed with a little tepid water and raspbeery essence or pink food colouring.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Denisse Yvanovich of Melbourne (Australia). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!