|RASPBERRY TART COOKIES|
2 3/4 c. sifted all-purpose flour
1/2 tsp. baking powder
1 c. (2 sticks) butter, softened
1 pkg. (3 oz.) cream cheese, softened
1 c. granulated sugar
1 jar (12 oz.) raspberry preserves
10x confectioners' sugar
Sift flour and baking powder onto wax paper. Beat butter, cream cheese, sugar and egg in a large mixing bowl until blended. Stir in flour mixture, blending thoroughly. Turn dough onto a sheet of wax paper (mixture will be sticky). Shape into a ball. Chill several hours or overnight.
Divide dough in half and refrigerate other half. Roll out to a thickness of 1/8 inch with a lightly floured rolling pin. Cut out with a 3 inch round cookie cutter as many circles as you can.
Place on ungreased cookie sheets. Roll out remaining dough; cut out in 3 inch circles. Cut out centers with a 1/2 inch round cutter. There should be an equal number of solid and cut-out circles. Bake in a moderate oven (350 degrees) for 8 minutes or until lightly browned. Remove cookie sheets from oven to wire racks. Let stand 1 minute before removing cookie sheets. Cool completely.
Heat preserves in a small saucepan to melt slightly. Spread each of the solid cookies with a thin layer of hot preserves.
Top each with cut-out circle and press together gently to form a sandwich. Place on wire racks. Sprinkle tops with 10x sugar. Spoon a dab of preserves into opening of each cookie. Let stand to firm slightly. Store in tightly covered containers in single layers with wax paper between each layer.
Monday, July 9, 2012
My favorite Raspberry Tart Cookie Recipe
Cooks.com is the place I go when I need to find some good recipes. They have one on there for Raspberry Tart Cookies. I absolutely love these cookies and they are easy to make. Here is the recipe from Cooks.com