minty raspberry filled sugar cookies
This year I've gone a little crazy filling my brown sugar cookies with all sorts of decadent ingredients. Tonight I was feeling very minty and put my raspberry filling (with a bit of mint extract) into a cookie made with crushed white chocolate mint bark. I love the flavor and texture of the cookie and filling and I hope you do too. It's not overly minty, but has just enough ooomph to say, "Merry Christmas".
prep time
cook time
method
Bake
yield
2 serving(s)
Ingredients
- FILLING
- 8 ounces neufchatel cheese
- 1/2 cup unsalted butter
- 1/4 cup confectioners' sugar
- 3/4 teaspoon pure peppermint extract
- 1/2 cup polaner all fruit seedless raspberry preserves
- COOKIES
- 3/4 cup unsalted butter softened
- 3/4 cup splenda brown sugar blend
- 2 large eggs room temp
- 1 teaspoon pure vanilla extract
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup crushed white chocolate peppermint bark
How To Make minty raspberry filled sugar cookies
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Step 1To make the filling, combine all ingredients. Mix until smooth, about 2-3 minutes (I use a hand mixer). Cover with plastic wrap and put in the fridge while you make the cookies.
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Step 2Pre heat oven to 350 degrees and line baking sheets with parchment paper and set aside. To make the cookies, combine flour, baking soda, baking powder and salt in medium size bowl. Stir with spoon or fork to combine and set this aside.
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Step 3In large bowl, with hand mixer, combine butter and sugar and mix until smooth and airy (2-3 minutes). Add eggs and vanilla and continue to mix. When mixture is smooth, add half the dry ingredients into the wet and mix on low. Now add the rest of the dry ingredients until dough is smooth. Now add the crushed white chocolate peppermint bark and mix into dough. Place dough into the fridge for 15 to 30 minutes to set up. -
Step 4Using a teaspoon, form dough into small 1 inch balls. Place on prepared baking sheets. Bake 10 minutes and cool slightly on cooling rack, then remove to paper or kitchen towels to cool completely. You should get 48 single cookies.
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Step 5Remove filling from fridge and take a tablespoon of the filling and place it on the flat side of a cookie. Now take a second cookie and cover the filling to make a sandwich.
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Step 6Dust with confectioner's sugar and enjoy! I refrigerate these until about a half hour before I'm ready to serve them.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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