RASPBERRY ALMOND COOKIES RECIPES

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RASPBERRY THUMBPRINT COOKIES RECIPE - PILLSBURY.COM



Raspberry Thumbprint Cookies Recipe - Pillsbury.com image

Our latest and greatest holiday cookie hack? Amping up our sugar cookie dough with cream cheese. It’s unbelievably tasty in this easy raspberry thumbprint.

Provided by Pillsbury Kitchens

Total Time 1 hours 30 minutes

Prep Time 25 minutes

Yield 38

Number Of Ingredients 7

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
3 oz cream cheese, softened
1/2 cup all-purpose flour
2 teaspoons lemon zest
1/3 cup seedless raspberry jam
1 cup powdered sugar
4 to 5 teaspoons lemon juice

Steps:

  • Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
  • In large bowl, break up cookie dough. Add cream cheese, flour and lemon zest; stir with spoon or hands until well blended.(DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
  • Shape dough into 38 (1 1/4-inch) balls. Place 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
  • Bake 12 to 14 minutes or until edges are golden brown. Immediately remake indentation in each cookie with end of wooden spoon. Spoon rounded 1/4 teaspoon jam into each indentation. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • Meanwhile, in small bowl, stir powdered sugar and lemon juice, adding lemon juice until desired drizzle consistency. Drizzle over cooled cookies. Store in airtight container.

Nutrition Facts : Calories 90 , CarbohydrateContent 14 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 50 mg, SugarContent 9 g, TransFatContent 0 g

RASPBERRY BAKEWELL CAKE RECIPE - BBC GOOD FOOD



Raspberry bakewell cake recipe - BBC Good Food image

This simple almondy cake is a great way of using up pick-your-own raspberries

Provided by Barney Desmazery

Categories     Afternoon tea, Dessert

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 9

140g ground almond
140g butter, softened
140g golden caster sugar
140g self-raising flour
2 eggs
1 tsp vanilla extract
250g raspberry
2 tbsp flaked almond
icing sugar, to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
  • Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.

Nutrition Facts : Calories 411 calories, FatContent 28 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 3 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.5 milligram of sodium

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