Cookie and Raspberry Filling
- 1 package sugar cookie dough
- 1 cup cream cheese
- 1 pint whipping cream
- 1/4 cup confectioners' sugar
- 1 can apricots
- 1 can raspberry filling
- 1 small pack slivered almonds, toasted
Preheat the oven to 350 degrees F.
Roll the cookie dough into small balls and bake for 15 to 20 minutes. In a medium bowl, whip the cream cheese with the whipping cream and sugar. Let the cookies cool and begin piping the cream and the cookies together to form a dome shape. Once shaped, spread the remaining cream all over to completely cover the cookies. Top with the apricots, spoon the raspberry filling around the plate, and sprinkle the almonds over the top.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Copyright 2003, Cat Cora, All Rights Reserved