How to Make Raspberry Marshmallow Cookies
Marshmallow Raspberry Cookies
Raspberry Marshmallow Cookie Recipe
If you love the taste of raspberries and marshmallows, you’ll find these raspberry marshmallow cookies will become one of your favorite desserts. They’re relatively easy to make, so the whole family can enjoy them together.
How to Make Raspberry Marshmallow Cookies
Ingredients:
Refrigerated prepared sugar cookie dough, 24 pieces
¼ cup sugar
1 cup raspberry jam
Sugar sprinkles, optional
Frosting –
2 sticks butter
1 – 7oz jar marshmallow fluff
1 teaspoon vanilla
2 ½ cups powdered sugar
Instructions:
Preheat oven per cookie dough package directions and line a baking sheet with parchment paper
Roll each piece of cookie dough in sugar and place on lined baking sheet
Bake per package directions and cool completely
While cookies are cooling use a mixer to combine all frosting ingredients until smooth and creamy
Place the frosting in a piping bag with a medium cut tip, set aside
Spoon a dollop of jam in the center of each cookie
Pipe a swirl of frosting over the jam
Serve & enjoy!
How to Bake in Batches to Make the Most of Your Baking Time
One way to handle your holiday baking is to bake in batches, then freeze and store for the big day. You can do this successfully over a couple of weeks with batch baking and batch preparing.
The biggest thing to remember is to only try a few different types of things in one day, or focus on just one type of baked good in one day. For example, you might want to bake all your quick breads in one day. Another day you can prepare all your cookie dough. Yet another time, you can bake all your fruit pies and so forth. This process makes the most of the time you have, the space you have, and your skill level.
Be Prepared
Don’t try batch baking without a plan of action. Be sure to write down your plans in advance so that you are sure you have enough time to do everything that you’ve planned. To figure out a basic time line, add up the prep time, the baking time for each oven full, and then multiply that by 1.5 to account for a little extra issues happening. Then you should be sure that you have enough time.
Get Everything Ready to Go
Your kitchen should be spotless when you start, and ensure that you have all the ingredients and appliances necessary to make each item ready to go. If you know, for example, that today you’ll be using about 10 pounds of flour, consider using a large bowl to hold the flour so you can easily spoon the flour into the measuring cup, flatten off over the bowl, without having to get into the bag over and over which usually means spillage.
Clean as You Go
Fill your sink immediately with hot soapy water so you can clean as you go. You will want to wash your mixing dishes and other utensils during the baking process so that you can use them again. There’s no point in totally destroying your kitchen as you batch bake, and you don’t have to. Set out a draining board, fill the sink with hot soapy water, and wash as you go. There are many opportunities during baking to wash a couple of dishes, and this will make the clean-up faster, and the process more organized.
All Day Batch Baking
You can set aside a day for batch baking such as a Saturday. Plan for all day baking, which usually entails 8 to 10 hours of work. Ensure that any other chores are done, including the shopping, and the kitchen is clean and ready prior to baking day. It’s important to organize your recipes with some logic behind them. For example, if you need dough to rise, start that first, so that it can be rising as you are preparing other things such as cookie dough or pie crusts. Both can be put in the refrigerator or freezer after preparation while you bake the bread, then baked after you bake the bread while the oven is still hot and ready.
