Funtastic Food!

So Ive discovered a new cookie recipe that is totally fun to eat!!! Not just for me but for the kiddies too!!
Ever heard of French Fry Cookies??? No? Well, now you have!! They are awsome! All they really are is sugar cookies...but made to look like french fries. And the best part? Raspberry Ketchup! Thats right!

These were a blast to make, and drizzling the rasperry ketchup over them made them super tasty. Kiddo loved eating them, dipping them into the ketchup.

Heres the recipe for the Fry Cookies

3/4 cup soft butter
1 cup granulated sugar
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/2 tsp. baking powder
1 pinch salt

Topping:
1 egg, beaten
2 tbsp. course sugar
In a large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture, slowly adding a little at a time, stirring well after each addition.
Divide the dough into halve, and flatten each one into triangles. Wrap each in plastic wrap; refrigerate until firm, about 1 hour. Reminder: Dough can be refrigerated for up to 24hrs before use. 
On a lightly floured surface, roll out each half of dough into 9 x 4-1/2 inch rectangle. Cut crosswise into 1/2-inch wide french-fry shapes. Place each one 1 inch apart, on parchment paper–lined or greased baking sheets.
Topping: Brush cookies with beaten eggand sprinkle with sugar. Bake in top and bottom thirds of 350°F oven, rotating and switching pans halfway through, until light golden on bottoms and edges, about 10 minutes. Let cool for 1 minute on pans on racks. Transfer to racks; let cool.
 
If you want to freeze them, layer with parchment paper in an airtight container. They can be frozen for approx. one month.
Raspberry Ketchup

2 cups fresh or frozen raspberries
2 tbsp. granulated sugar
1 tsp. lemon juice
1 tsp. cornstarch

In blender, puree raspberries, sugar, 2 tbsp water and lemon juice. Press through fine sieve into small saucepan to remove seeds. Bring to boil over medium heat; reduce heat and simmer, stirring occasionally, for 5 minutes.
Stir cornstarch with 1 tbspwater; whisk into sauce and boil, stirring constantly, until glossy and thickened, about 2 minutes. Let cool.
Sauce can be refrigerated in an airtight container for up to a week.