LAYERED RASPBERRY DREAM
A light and tasty dessert that is perfect for summer gatherings. You can substitute different fruits as well!
Provided by MommaBear
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h30m
Yield 12
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
- Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
- Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
- Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 41.5 g, Cholesterol 40.9 mg, Fat 20 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 13.2 g, Sodium 207 mg, Sugar 34.1 g
RASPBERRY DREAMS
I made variations to my friend's recipe to come up with this version. Family and friends look forward to me baking these each Christmas.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 14
Steps:
- Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and lemon juice. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate until easy to handle, about 1 hour. , Preheat oven to 350°. Divide dough into three portions. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until edges are very lightly browned, 8-10 minutes. Remove to wire racks to cool. , For filling, spread raspberry preserves on the bottoms of half of the cookies; cover with remaining cookies. , For icing, combine sugar, lemon juice, food coloring if desired, and enough milk to achieve a drizzling consistency. Drizzle over cookies.
Nutrition Facts : Calories 149 calories, Fat 7g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 66mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
RASPBERRY-CREAM SANDWICH COOKIES
Fresh raspberry-and-white-chocolate cream is a lofty alternative tofrosting or jam filling. Using a small icecream scoop to form the vanilla sugarcookies will ensure a uniform size.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.
- Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.
- Scoop batter using a 1-inch ice creamscoop; space 2 inches apart on bakingsheets lined with parchment paper.
- Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.
- Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.
- Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 30 minutes.
- Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.
RASPBERRY CREAM SHORTBREAD SANDWICH COOKIES
These tender shortbread cookies filled with fluffy marshmallow frosting and raspberry preserves would be great for any special occasion!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 20
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, stir 1 cup butter and 1/2 cup powdered sugar until well blended. Stir in flour and salt until well mixed. If necessary, knead with hands to form a soft dough.
- On floured surface, roll dough 1/4 inch thick. Cut with 1 3/4-inch round or scalloped cookie cutter. Place 1/2 inch apart on ungreased cookie sheets. Using 3/4- to 1-inch round or scalloped cookie cutters, cut out and set aside centers of half of the cookies.
- Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- Meanwhile, in large bowl, beat marshmallow creme and 1/3 cup butter with electric mixer on medium speed until well blended. Beat in 2/3 cup powdered sugar on low speed until fluffy and creamy.
- Spread about 1 1/2 teaspoons frosting on bottom of each whole cookie; top with 1/2 teaspoon preserves. Top with remaining cookies with centers cut out, bottom sides down.
Nutrition Facts : Calories 200, Carbohydrate 22 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 10 g, TransFat 0 g
BERRY SHORTBREAD DREAMS
Raspberry jam adds fruity sweetness to these rich shortbread thumbprint cookies. They will absolutely melt in your mouth! -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate until dough is easy to handle, 1 hour. , Preheat oven to 350°. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam., Bake until edges are lightly browned, 14-18 minutes. Remove to wire racks to cool. , If desired, spoon additional jam into cookies. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.
Nutrition Facts : Calories 91 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 35mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY DREAM COOKIES
I got this recipe from a Taste of Home cookie book. These cookies are sublime. I made them for Christmas, but they would also be pretty for Valentine's Day. Try them and you will be delighted! Prep time include refrigeration time.
Provided by SteelerSue
Categories Dessert
Time 1h23m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add egg yolks, one at a time, beating after each addition.
- Add vanilla and lemon juice. Mix well.
- Combine flour and salt and gradually add to the creamed mixture. Mix well.
- Refrigerate for 1 hour.
- Divide dough into three portions.
- On a lightly floured surface, roll out each portion to a 1/4 inch thickness.
- Cut with a 2 1/2 inch round cookie cutter with crimped edges.
- Place an inch apart on an ungreased baking sheet.
- Bake at 350º for 8-10 minutes until edges just begin to brown. Remove to wire racks to cool.
- Spread raspberry jam on one cookie and top with another cookie to make a sandwich. Continue until all are sandwiches.
- Combine icing ingredients until a drizzling consistency is achieved. Drizzle over cookies.
RASPBERRY TREASURE DREAM BARS
This is a delicious bar cookie with a raspberry and chocolate layer between a shortbread bottom layer and a crumb topping top layer. These are Christmas tradition at our house.
Provided by akgrown
Categories Bar Cookie
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Combine shortbread layer ingredients with a fork or food processor until crumbly.
- Press into the bottom of a buttered 9x13 baking dish.
- Bake for 20-25 minutes at 350*, until lightly browned. Remove and let cool for 10 -15 minutes.
- Then spread the jam over the baked shortbread layer.
- Sprinkle chocolate chips over jam layer.
- Combine Crumb topping ingredients with a fork or food processor until crumbly then sprinkle over chocolate chip layer.
- Bake at 350* for 15-20 minutes. Until top layer is lightly browned.
Nutrition Facts : Calories 757.4, Fat 41.8, SaturatedFat 22.6, Cholesterol 84.6, Sodium 290.9, Carbohydrate 91.8, Fiber 2.7, Sugar 53.9, Protein 6.5
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