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Raspberry Treasures

Raspberry Treasures
Light and flaky, these delicate fruit-filled cookies have the look of petite and elegant pastries. We like them with a spot of raspberry or apricot filling-and a cut of Christmas tea.
24 ServingsPrep: 50 min. Bake: 15 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup raspberry cake and pastry filling
  • 1 egg
  • 1 teaspoon water

Directions

  • In a large bowl, cream butter and cream cheese until light and
  • fluffy. Beat in vanilla. Combine flour and salt; add to the creamed
  • mixture and mix well. Divide dough in half; wrap each in plastic
  • wrap. Refrigerate for 1 hour or until dough is easy to handle.
  • On a lightly floured surface, roll out dough to 1/8 in. thickness.
  • Cut with a lightly floured 3-in. 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 will show); pinch edges gently. In a small bowl, beat egg
  • and water; brush over dough.
  • Place 1 in. apart on ungreased baking sheets. Bake at 375° for
  • 10-12 minutes or until golden brown. Cool for 1 minute before
  • removing to wire racks. Yield: 2 dozen.
© Taste of Home 2013

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Raspberry Treasures (continued)

Nutrition Facts: 1 serving (1 each) equals 82 calories, 5 g fat (3 g saturated fat), 23 mg cholesterol, 68 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.
© Taste of Home 2013