Recipe courtesy of Cat Cora
Cookie and Raspberry Filling
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- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: about 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 124
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 33 mg
- Sodium
- 46 mg
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: about 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 124
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 33 mg
- Sodium
- 46 mg
Ingredients
Directions
- 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.
