Impress any cookie fanatic with this recipe that combines the flavours of raspberry, cream cheese and vanilla perfectly into one tasty treat.
- Prep time 40 minutes
- Total time 2 hours & 30 minutes
Ingredients
Method
In bowl, whisk together 2 1/4 cups of the flour, baking powder, salt and baking soda.
In large bowl, using hand mixer on medium speed, beat butter with cream cheese until smooth; beat in sugar, egg and vanilla until combined. Stir in flour mixture just until combined.
Divide dough in half. Knead remaining 1 tbsp flour, raspberry extract and food colouring into 1 half. Shape each into rectangles; wrap each in plastic wrap. Refrigerate for 1 hour.
Between parchment or waxed paper, roll out raspberry dough into 13- x 9 1/2-inch rectangle; set aside. Between parchment or waxed paper, roll out vanilla dough into 13- x 9-inch rectangle. Remove top sheet of paper from each. Invert vanilla dough onto raspberry dough, lining up long edge facing you; trim edges to straighten.
Using paper to help and starting at long edge facing you, tightly roll up dough, pinching seam to seal. Halve lengthwise; wrap each log in plastic wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or overwrap with foil and freeze for up to 1 month.)
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Place sprinkles in shallow dish. Working with 1 log at a time, brush with water; roll in sprinkles, pressing gently to adhere. Cut log into 1/4-inch thick slices. Arrange, 1 inch apart and reforming round shape if needed, on prepared pan. Repeat with remaining log.
Bake, 1 sheet at a time, until tops are firm and bottoms are light golden, 10 to 12 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely. (Make-ahead: Layer between parchment paper in airtight container and refrigerate for up to 2 weeks or freeze for up to 1 month.)
Makes about 48 cookies.
Nutritional facts PER COOKIE: about
- Fibre 0 g
- Sodium 50 mg
- Sugars 4 g
- Protein 1 g
- Calories 61
- Total fat 2 g
- Potassium 11 mg
- Cholesterol 10 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
%RDI
- Iron 2
- Folate 5
- Calcium 1
- Vitamin A 2
