RASPBERRY MARSHMALLOW COOKIES....with white choc drizzle


226 grams butter (1 cup)
1 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
80 grams fresh raspberries, chopped into quarters

 1 packet mini marshmallows

1 cup  white chocolate buttons, melted


preheat oven to 180 c. (350 f.) line baking trays with baking paper.

using an electric mixer, cream butter and sugar then beat in egg until well combined.

beat in flour, salt and baking powder.

stir in rasperries.

drop heaped teaspoons of mix onto trays, leaving a biggish gap for spreading.

cook for 18 minutes, remove from oven and lightly push 5 mini marshmallows onto every cookie. return to oven for 2 more minutes.

cool on tray for 10 minutes then remove to wire rack to cool completely.

drizzle with chocolate.

NOTE: these are not a crunchy cookie.