Ingredients:

FILLING:
5 ounces (148ml) water
8 ounces (236ml) corn syrup
1.2 ounces (35ml) Milne® Red Raspberry Concentrate
1/8 teaspoon citric acid solution (50% solution) *
0.7 ounces (20g) corn starch
2 ounces (63ml) cold water

BATTER:
2 pounds (907g) butter
2 pounds (907g) sugar
4 eggs
1 ounce (31ml) vanilla extract
2 pounds 14 ounces (1,304g) flour
1 ounce (28g) baking powder
3 1/2 ounces (99g) cocoa

Directions:

FILLING:

1. In a saucepan mix together, water, corn syrup and red raspberry concentrate. Stir over medium high heat.

2. In a small bowl whisk together corn starch and cold water. Stir into raspberry mixture.

3. Bring to a boil, cook 1 minute stirring constantly, transfer to a non-metallic bowl.

* Prepare citric acid solution by combining 1/8 teaspoon citric acid powder with 1/8 teaspoon water. Add citric acid solution to raspberry mixture. Chill 1 hour.


BATTER:

1. Thoroughly combine butter and sugar.

2. Add eggs and vanilla, mix thoroughly.

3. Combine dry ingredients. Add to butter mixture, mixing on low speed, until a soft dough forms.

4. Using a #60 scoop, deposit onto an ungreased sheet pan. Press thumb into the center of each cookie. Place 1/4 teaspoon raspberry filling in the indent of each cookie.

5. Bake at 350ºF for 10 to 12 minutes.

YIELDS: 14 dozen cookies