RASPBERRY ROLL 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 SLICE RECIPE | BBC GOOD FOOD



Raspberry bakewell slice recipe | BBC Good Food image

Get ahead this weekend and make this indulgent, freezable treat, perfect for pud or with a cup of tea

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Total Time 1 hours 20 minutes

Prep Time 45 minutes

Cook Time 35 minutes

Yield 10

Number Of Ingredients 12

375g pack sweet shortcrust pastry
5 tbsp thick seedless raspberry jam
100g frozen raspberries, just thawed
25g flaked almonds
4 tbsp apricot jam
200g butter, very soft, plus a little extra for the tin
200g golden caster sugar
100g ground almonds
100g self-raising flour
1 tsp baking powder
½ tsp almond extract
4 eggs, beaten

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.
  • Bake the pastry for 8-10 mins until it‘s cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there's no need to spread) and scatter over the raspberries.
  • For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. Will freeze for up to 3 months – overwrap the tin with baking parchment and foil beforehand.
  • To serve, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.

Nutrition Facts : Calories 595 calories, FatContent 38 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 36 grams sugar, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.76 milligram of sodium

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