Sunday, February 8, 2009

Raspberry Cream Cheese Cookies

I've already mentioned my favorite bakery - Sunrise Bakery. This is the kind of place that at 11:30 in the morning is already running out of stuff, it's that good. I almost always , OK always, pick up a cookie along with my usual sandwich. I passed on the chocolate chip cookie that is as big as my head and contains at least three times as many chips as an average cookie for a pretty cream cheese sandwich cooking drizzled with pink frosting. It was so good that I started my weekend trying to find a similar recipe to make my own.

The recipe below from is not an exact replication, but close. I wanted to tint the icing pink as an early Valentine's Day treat. Apparently I used the last of the red food coloring at Christmas but found some rose colored gel coloring that looked like the right color. A teeny little bit of the rose gel created a neon pink circa 1982. A drop of blue coloring toned the color down a bit to more of a slightly neon raspberry. I plan on making these again, but will make the following changes: 1) add more sugar to the dough, 2) flip the dough while rolling for a prettier presentation, and 3) use a 1-inch cutter and make sandwiches.

Raspberry Cream Cheese Cookies
adapted from recipe found at The Ricksalicious Life

2/3 cup butter, softened
2/3 cup granulated sugar
2 eggs
4 oz. cream cheese, softened
1/2 tsp. almond extract
3 cups all-purpose flour
1/8 tsp. salt

1 cup raspberry preserves

1 cup confectioner's sugar
2 oz. cream cheese, softened
1/8 tsp. almond extract
1 Tbsp. milk (or more to reach coating consistency)

Crust: Preheat oven to 375 degrees. Cream together sugar, butter, and cream cheese until light and fluffy, about three minutes. Add eggs, one at a time and beat until incorporated. Add almond extract and mix well. Slowly add dry ingredients and mix just until smooth dough forms. Roll out on a floured surface to 1/4 inch thickness and cut int to 3" diameter circles with a cookie cutter or top of a drinking glass.

Filling: Put one teaspoon of raspberry preserves in the middle of each uncooked circle, and then fold over and press down lightly with fingers. Bake 12 - 15 minutes, or until the bottom of each tart begins to turn golden brown. Remove from cooking trays to a cooling rack and allow to cool completely.

Icing: Combine softened cream cheese and milk in a bowl and whisk together until combined. Add powdered sugar and almond extract and continue to whisk until a thick but pourable consistency. Add milk a little at a time if necessary to reach the right thickness. Spread about one teaspoon on each tart and let stand to dry 1 - 2 hours.
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  1. mmm that looks good, and all pretty in pink for vday week~

  2. Hey,
    This is Laura from the Ricksalicous Life. Glad you liked the recipe, and they look great for Valentine's Day. Thanks also for the credit and the link. Enjoy.

  3. These look really fun, I like the pink color you made!

  4. Yummy! I love cream cheese. These will be perfect for Valentine's Day. I'll make some for sure. I'm enjoying your blog and have put a link to in on mine.


  5. perfect recipe for Valentine's day, they llok gorgeous I am drooling just looking at them


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