Raspberry Vinegar Cookies

Yep, vinegar! This is another new recipe - once I saw the name, I had to try it. And contrary to what you might think, they taste nothing like vinegar. They're more like a cross between a buttery shortbread and a sugar cookie. I made a 1/2 recipe to try it, and that made about 1 1/2 dozen cookies.

RASPBERRY VINEGAR COOKIES

1 cup salted butter, softened
1 cup sugar
1 tsp. raspberry vinegar (or cider vinegar)
1 tsp. baking soda
1 tsp. rum extract
1-1/2 cup of flour, PACKED
1 cup chopped pecans (optional)

Preheat oven to 325 degrees. Combine butter and sugar until light and fluffy. Add vinegar, baking soda and vanilla, mixing well after each addition. Add the flour and mix thoroughly; add nuts, if desired. Drop by spoonfuls on a greased cookie sheet (I use parchment paper instead). Bake for 18-20 minutes, or until tops are lightly golden. Cool 2 minutes on the baking sheet before transferring to a cooling rack to cool completely.

This recipe was taken from Devil's Food Cake Murder, a novel in the Hannah Swenson series by Joanna Fluke (Hannah is a bake shop owner who spends remarkably little time in her busy bakery.)