Minty Raspberry Filled Sugar Cookies
By
Linda Dalton
@Stripey
1
Ingredients
-
FILLING
-
8 ozneufchatel cheese
-
1/2 cunsalted butter
-
1/4 cconfectioners' sugar
-
3/4 tsppure peppermint extract
-
1/2 cpolaner all fruit seedless raspberry preserves
-
COOKIES
-
3/4 cunsalted butter softened
-
3/4 csplenda brown sugar blend
-
2 largeeggs room temp
-
1 tsppure vanilla extract
-
2 cflour
-
1/2 tspbaking soda
-
1/2 tspbaking powder
-
1/4 tspsalt
-
1/2 ccrushed white chocolate peppermint bark
How to Make Minty Raspberry Filled Sugar Cookies
- 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.