Raspberry Kisses with Buttercream

Instructions

1. Preheat the oven to 170 °C (340 °F). Line two baking sheets with parchment paper.

2. Cream the butter. Add powdered sugar and pudding powder, and mix until well combined. Sift in the baking powder and flour, add to the dough, and mix well.

3. Roll the dough into 10g balls (about 1 tsp each), place them on the prepared baking sheets.
   Bake for 15 minutes or until lightly golden. Let them cool for 5 minutes, then transfer to a wire rack to cool completely.

4. Make the buttercream: Beat the butter and vanilla until smooth. Add powdered sugar and beat until the mixture forms a thick, icing-like paste. Fill into a piping bag.

5. Assemble the cookies:

   • Spoon some raspberry jam onto half of the cookies.

   • Pipe a ring of buttercream onto the other half.

   • Gently press one of each together to form a “melting moment.”

   • Dust with powdered sugar before serving.