Save on Pinterest

Raspberry Treasures

Light and flaky, these delicate fruit-filled cookies have the look of petite and elegant pastries. We like them with either raspberry or apricot filling—and a cup of Christmas tea. —Taste of Home Test Kitchen
  • Total Time
    Prep: 50 min. Bake: 15 min.
  • Makes
    2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 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 large 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 separately and 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 3 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.
Editor's Note
This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Nutrition Facts
1 each: 82 calories, 5g fat (3g saturated fat), 23mg cholesterol, 68mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video