Mini Raspberry Palmiers Recipe
Crisp, light, and flaky, with a swirl of raspberry inside, these miniature slice-and-bake cookies deliver a lot of visual appeal for very little effort. For even more raspberry flavor and a standout...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
Cooking tools:
- Stand mixer
- Food processor
- Fine-mesh sieve
- Rolling pin
- Hand mixer
- Oven
- Refrigerator
- Freezer
- Baking sheet
- Cooling rack
- Parchment paper
- Plastic wrap
- Kitchen timer
- Chef's knife
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon table salt
- 1/2 teaspoon baking powder
- 12 tablespoons (170g) unsalted butter, cold, cut in pats
- 3/4 cup (170g) sour cream
- granulated sugar, for rolling the dough
- 1/2 cup (15g) freeze-dried raspberries, lightly crushed
- 1/2 cup (57g) confectioners' sugar
- 2 1/4 cups (255g) confectioners' sugar, sifted
- 2 tablespoons (39g) light corn syrup or dark corn syrup
- 3 to 4 tablespoons (43g to 57g) seedless raspberry purée
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