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EVOO Sugar Cookies with Freeze Dried Raspberry Frosting

Sugar cookies are great – but how about dressing them in a luxurious slather of buttercream frosting made with fruity and fragrant Wildfare Freeze Dried Raspberries? The flavor and color of the berries are 100% natural. If you prefer strawberries, cherries, or blackberries we’ve got you covered. This frosting is so simple and is great for decorating cupcakes and brownies as well. Great for birthdays, showers, and any gathering that would benefit from a tasty little treat sporting a pop of pink.

Yield: 36 small cookies or 18 large cookies
INGREDIENTS
EVOO Sugar Cookies
- 2 Eggs
- 2/3 C Wildfare EVOO for Children
- 1 C Sugar
- 2 C Flour
- 2 t baking powder
- 1 pinch salt
Freeze Dried Raspberry Buttercream Frosting
- 1 C butter, room temperature
- ¾ C Wildfare Freeze Dried Raspberries
- 3 T milk, room temperature
- 1 t pure vanilla extract
- 3 C powdered sugar
- Pinch of salt
PREPARATION
1
1. Preheat the oven to 365 degrees. Line a baking sheet with parchment paper.
2
Cream together eggs, olive oil, and sugar in a bowl with an electric mixer until creamy and pale gold in color. Add the flour, baking powder and salt until just combined.
3
Form dough into a ball in the bowl and cover with plastic wrap. Refrigerate at least a half hour or up to two hours.
4
Roll the dough into 36 small balls or 18 large balls. Place on baking sheet leaving about 2” of space between the cookies. Refrigerate remaining dough balls between baking each batch.
5
Bake until just golden around the edges, about 7 minutes for the smaller cookies and about 12 minutes for the larger cookies (but every oven is different so keep an eye on that first batch to make sure the cookies don’t burn). Allow to cool for 2 minutes on the baking sheet before transferring to a cooling rack.
6
While the cookies cool, prepare your frosting.
7
Crush the freeze dried raspberries in a sealable plastic bag using a rolling pin until you have a fine powder. You can also use a food processor. (Retain some of the whole freeze dried raspberries for decoration if you wish. Their flavor-packed light and airy crunch is a taste and texture sensation!)
8
Whip the butter using a stand or hand mixer on medium-high until it becomes light and creamy – about five minutes. Add vanilla, milk, and raspberry powder. Continue to mix until combined.
9
Add the powdered sugar one cup at a time and mix on low, scraping the bowl as you go. Add the pinch of salt and mix until all ingredients are fully combined and gorgeously, unapologetically pink.
10
Artfully spread the frosting on the cooled cookies and enjoy!
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