Raspberry Peek A Boos Recipes

RASPBERRY PEEK-A-BOOS

Steps:

• Heat oven to 450°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin cups.
• In small bowl, toss raspberries, 2 tablespoons of the granulated sugar, the nutmeg, cinnamon and lemon juice. Set aside.
• In medium bowl, mix Bisquick mix, remaining 2 tablespoons granulated sugar and the butter. Add milk all at once; stir with fork into soft dough. Beat 20 strokes.
• Spread a tablespoonful of dough in bottom of each muffin cup. Top each with 1 tablespoon raspberry mixture. Drop slightly less than 1 tablespoonful of dough onto berries.
• Bake 10 to 15 minutes or until golden brown. Remove from muffin pans immediately after baking. Cool slightly.
• Meanwhile, in small bowl, stir together Glaze ingredients until easy to drizzle. Drizzle over muffins.

PEEK -A-BERRY BOO COOKIES

Steps:

• Preheat oven to 375°F; line two cookie sheets with parchment paper.
• Cream together butter and shortening. Add the sugars, and beat until fluffy. Beat in the egg, water and almond extract.
• In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Add to the butter mixture and mix until evenly combined. Stir in the oats. Scoop by the tablespoon onto baking sheets, make a dent on top with your thumb (or the top of the almond extract bottle, which is the perfect size). Place 1 tsp of raspberry preserves on each cookie. Top with a small amount of cookie dough (1/2 to 1 level teaspoonful, a blob about the size of a peanut M&M candy).
• Bake for 12 to 14 minutes until golden brown around the edges. Remove from the oven and cool on the sheet for 5 minutes before transferring to a rack to complete cooling completely.