INGREDIENTS:
- 1/2 cup butter, softened
- 1 package (3 ounces) cream cheese, softened
- 2 tablespoons sugar (I decided to add this)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/8 teaspoon salt
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- 1/2 cup raspberry filling* (Recipe was tested using Solo brand filling-- see my note.)
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- 1 egg
- 1 teaspoon water
HOW TO MAKE:
- In mixing bowl, cream butter, cream cheese and sugar together. Beat in vanilla.
- Combine flour and salt; add to creamed mixture.
- Divide dough in half; wrap each portion in plastic wrap and refrigerate for 1 hour or until easy to handle.
- **On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut with a floured 3-inch round cookie cutter. Place 1 teaspoon raspberry filling in the center of each. Bring three edges together over filling, overlapping slightly (a small amount of filling with show); pinch edges gently. In a small bowl, beat egg and water together until smooth; brush over dough.
- Place 1-inch apart on ungreased or parchment paper-lined baking sheets. Bake at 375-degrees for 10-12 minutes or until your oven has them a light golden brown. Cool on pan for 1 minute before removing to wire racks. Yield: 2 dozen if you make the tripod-shaped cookies.
** As you can see in the picture I posted with this recipe, I did not stick to the original way of making these. I made just a few of the 'tripod' cookies (too much monkey work for me); then I put some raspberry filling between TWO solid rounds of the dough; after that, I put some filling on top of a solid round that was topped with a heart-cut-out round; and , finally, I spread filling on top of a rectangle of the dough and then rolled it up as I would a jelly roll and cut them into little slices. It all worked, all taste the same-- some just look better!
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