- 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
- 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.
Reviews forRaspberry Treasures
"I made these last year and they are delicious, but were hard to keep together and my shapes did not look like the picture, it will take more practice to get them to stay together. I will attempt them this year again."
"They are delicious. I used apricot filling but feel that raspberry would be better. They never made it until the next day, my family loved them. I also had trouble getting them to stay closed which was frustrating for me. They didn't come out pretty like the TOH photo."
"These were very good. Be sure to use pastry filling and not jam/jelly. My mother and I tried these last year and quickly realize that her homemade jam would not suffice so we switched to pastry filling and they came out much better, although we did have some problems getting them to stay closed. It's a very nice recipe if you're serving them that day. The next day they aren't as good, nor are they as good once they've been frozen. The pastry becomes much less crisp. Overall, very good tasting."