Minty Raspberry Filled Sugar Cookies

Name: Minty Raspberry Filled Sugar Cookies
Yield: 2
Cuisine: American
Ingredients: FILLING; 8 oz neufchatel cheese; 1/2 c unsalted butter; 1/4 c confectioners' sugar; 3/4 tsp pure peppermint extract; 1/2 c polaner all fruit seedless raspberry preserves; COOKIES; 3/4 c unsalted butter softened; 3/4 c splenda brown sugar blend; 2 large eggs room temp; 1 tsp pure vanilla extract; 2 c flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 c crushed white chocolate peppermint bark

By Linda Dalton
@Stripey

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".

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Method:

Bake

Ingredients

FILLING
8 oz

neufchatel cheese
1/2 c

unsalted butter
1/4 c

confectioners' sugar
3/4 tsp

pure peppermint extract
1/2 c

polaner all fruit seedless raspberry preserves
COOKIES
3/4 c

unsalted butter softened
3/4 c

splenda brown sugar blend
2 large

eggs room temp
1 tsp

pure vanilla extract
2 c

flour
1/2 tsp

baking soda
1/2 tsp

baking powder
1/4 tsp

salt
1/2 c

crushed white chocolate peppermint bark
Add Ingredients to Grocery List

How to Make Minty Raspberry Filled Sugar Cookies

Step-by-Step

To 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.
Pre 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.
In 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.
Using 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.
Remove 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.
Dust with confectioner's sugar and enjoy! I refrigerate these until about a half hour before I'm ready to serve them.