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Cookie and Raspberry Filling

Recipe courtesy of Cat Cora

Show: Date Plate

Episode: Thyme - Chicago, IL

Cookie and Raspberry Filling

Name: Cookie and Raspberry Filling
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: about 2 dozen
Cuisine: american
Ingredients: 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

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: about 2 dozen

Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: about 2 dozen

Ingredients

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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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Show: Date Plate

Episode: Thyme - Chicago, IL

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