Recipe: Raspberry Tart Cookies

RASPBERRY TART COOKIES

2 3/4 cups sifted all-purpose flour
1/2 tsp. baking powder
1 cup (2 sticks) butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 cup granulated sugar
1 egg
1 (12 oz.) jar raspberry preserves
confectioners' sugar (for garnish)

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.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

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 F) 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 confectioner's 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.

Hi Lori,

I hope someone will have the exact recipe you're looking for. In the meantime, maybe you can try adding chocolate chips to the filling in this recipe.

Happy Baking!

Betsy