RASPBERRY CREAM SUGAR COOKIES
We make sugar cookies and fill them with a tangy raspberry cream cheese. They taste best after they've been refrigerated for at least 45 minutes.-Heidi Farnworth, Riverton, Utah
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a microwave, melt baking chips with cream; stir until smooth. In a large bowl, beat cream cheese and preserves until blended. Add melted baking chip mixture; beat until smooth. Refrigerate until assembling., In a large bowl, mix cookie mix, butter and egg until blended. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are light brown. Cool on pans 5 minutes. Remove to wire racks to cool completely., Spread 1 tablespoon filling on the bottoms of half of the cookies; cover with remaining cookies. Refrigerate in an airtight container.
Nutrition Facts :
RASPBERRY SUGAR COOKIES
Ground freeze-dried raspberries add color and flavor to this cream cheese sugar cookie dough. You can leave the cookies plain, but we love them garnished with melted chocolate.
Provided by Sally
Categories Desserts
Time 2h45m
Number Of Ingredients 11
Steps:
- Using a blender or food processor, process the freeze-dried raspberries into a powder. You'll have around 1/2 cup.
- Whisk the raspberry powder, flour, baking powder, and salt together in a large bowl. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on medium-high speed until completely smooth and creamy, about 2 minutes. Add the granulated sugar and beat until mixture is fluffy and combined, about 1 minute. Add the egg, vanilla extract, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. Dough will be very soft and creamy.
- Generously flour your hands and rolling pin. Divide the dough into 2 equal parts. Roll each portion out on a lightly floured piece of parchment paper or silicone baking mat to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 2 hours and up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. (I like these heart cookie cutters.) Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.
- Arrange cookies on baking sheets 3 inches apart. Bake for 12-13 minutes until very lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
- Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Dip cooled cookies in the melted chocolate or drizzle each with melted chocolate, then place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.
- Cookies stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
SOFT SUGAR COOKIES WITH RASPBERRY FROSTING
In 1994, Lofthouse Cookies hit American grocery store shelves like a frosted meteorite. If you grew up in the suburbs, then you may have had one: soft, cakey, melt-in-your-mouth. Unlike their clamshell counterparts, which contain margarine, these homemade versions are made with butter and cream cheese, both of which add wonderful flavor that margarine alone does not. Be sure to freeze your dough for the full 15 to 20 minutes: Not only does this chill the fat, helping the cookies maintain their shape in the oven later, but it also allows the flour to hydrate and the flavors to concentrate. A relic of childhood shored into the present, these cookies are not unlike the tops of vanilla cupcakes, devoid at last of their dry, frosting-less bottoms. Freeze-dried raspberries lend a welcome tartness to the buttercream, not to mention a plush, candy-pink hue. (Watch Eric Kim make his Soft Sugar Cookies With Raspberry Frosting here.)
Provided by Eric Kim
Categories cookies and bars, dessert
Time 55m
Yield About 15 cookies
Number Of Ingredients 14
Steps:
- Make the cookies: In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. Add the eggs and vanilla extract, and whisk to incorporate some air and to dissolve the sugar crystals, about 1 minute. Stir in the flour and baking powder until just incorporated.
- Heat oven to 350 degrees and line two rimmed sheet pans with parchment paper. Using two spoons or a cookie scooper, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart. (You should get about 7 to 8 cookies per sheet pan.) Place the sheet pans in the freezer for 15 to 20 minutes until the dough is no longer sticky and easier to handle.
- While the dough chills, make the frosting: In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)
- To the bowl, add the 1 cup butter, confectioners' sugar, vanilla extract and salt and, with an electric hand mixer, mix on low speed until the butter absorbs the sugar. Then, turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated. Transfer the frosting to a small container, cover tightly, and set aside. (You should have about 2 cups of frosting.)
- Remove the sheet pans from the freezer. Roll the chilled dough into even balls and flatten them slightly with your fingers so they're about 2 inches wide and 1 inch high. Bake the cookies for 13 to 15 minutes, rotating the pans and switching racks halfway through, or until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly. Let cool completely on the sheet pan. (They will continue to cook as they sit.)
- Using a butter knife or offset spatula, frost each cooled cookie with the raspberry frosting and adorn with the sprinkles.
RASPBERRY SANDWICH COOKIES
Pretty raspberry jam peeks out from buttery shortbread cookies for a festive treat. Make them throughout the year with different cookie cutter shapes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. From the center of half the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on parchment-lined baking sheets., Bake at 325° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely., Spread 1/2 teaspoon jam over the bottoms of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; place over cookies with jam.
Nutrition Facts : Calories 207 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 106mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
RASPBERRY BAR COOKIES
I got this recipe from a friend in high school and have made it almost every year since as a favorite on either Thanksgiving or Christmas. These are simple and yummy, and I crave them every fall! I usually fully process the walnuts into a fine powder because I don't like the texture of nuts, but they add a nice flavor.
Provided by PianoCook
Categories Bar Cookie
Time 35m
Yield 24-30 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- For crust, mix ingredients together (I usually melt the butter first to make it even easier, but you don't have to) and pat into bottom of a 9-in. x 13-in. x 2-in. pan. Bake 12 minutes.
- For filling, stir ingredients together and spread over baked crust. You do not have to wait for the crust to cool.
- For crumble topping, mix ingredients together and sprinkle over top. Bake for 20 minutes.
Nutrition Facts : Calories 249.8, Fat 14.7, SaturatedFat 2.3, Sodium 139.4, Carbohydrate 28, Fiber 0.9, Sugar 13.5, Protein 2.4
RASPBERRY SWIRL COOKIES
Sugar cookies are swirled with raspberry jam, coconut, and walnuts and topped with almond glaze. They start from refrigerator dough. I make these for Christmas and Valentine's Day and I always get asked for the recipe.
Provided by IIJUAN12
Categories Desserts Cookies Filled Cookie Recipes
Time 1h35m
Yield 32
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet.
- Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts.
- Combine raspberry jam, coconut, and walnuts together in a bowl.
- Divide cookie dough in half. Roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. Spread half the jam mixture over rolled dough to within 1/2 inch of the edges. Carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. Repeat with remaining dough and jam mixture. Wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
- Cut dough into 1/4-inch thick slices and arrange on a baking sheet.
- Bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. Cool cookies for 1 minute on the baking sheet and transfer to wire racks.
- Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.
Nutrition Facts : Calories 109.4 calories, Carbohydrate 16.1 g, Cholesterol 1.7 mg, Fat 4.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 59.6 mg, Sugar 10.4 g
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