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Monday, February 27, 2012

♥ Raspberry Treasures ♥

•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.

~~Country Woman Christmas Annual 2005~~
**2/28 Add on:
To make raspberry filling you will need:
1 1/2 c raspberries
1/2 c sugar
1 tbsp fresh lemon juice
2 tbsp cornstarch
Cook over medium heat until hot and bubbly, then set aside and let it cool.
OR you could use a raspberry jam in a pinch too. ENJOY!


All Ways Designing said...

These look absolutely delectable. Thanks for stopping by and commenting so sweetly about our pups, Sheri. Nice to see you!


Mary said...

These look delicious, and I would love to make them...I have one question...what is the raspberry cake and pastry filling that you list as an ingredient? Thanks!
Mary p.s. please answer via my email at again!