Raspberry Cream Sugar Cookies

Name: Raspberry Cream Sugar Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: about 1-1/2 dozen.
Ingredients: 1/2 cup white baking chips; 1/4 cup heavy whipping cream; 6 ounces cream cheese, softened; 1/4 cup red raspberry preserves; 1 package sugar cookie mix; 1/2 cup butter, softened; 1 large egg

TOTAL TIME: Prep: 10 min. + chilling Bake: 10 min./batch + cooling YIELD: about 1-1/2 dozen.

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

Ingredients

1/2 cup white baking chips
1/4 cup heavy whipping cream
6 ounces cream cheese, softened
1/4 cup red raspberry preserves
1 package sugar cookie mix
1/2 cup butter, softened
1 large egg

Directions

1. 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.
2. 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.
3. Spread 1 tablespoon filling on the bottoms of half of the cookies; cover with remaining cookies. Refrigerate in an airtight container.

Nutrition Facts

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