Raspberry Tea Cookies are a delicious sweet treat for any occasion.
With Valentine’s Day right around the corner these would be a delicious cookie to serve your favorite Valentine.
I’ve made this cream cheese dough recipe which I found on tasteofhome.com. It reminded me of the cream cheese cookie recipe my mom used to make. Her favorite filling was apricot jam.
I remember that my sister the cook and I would help her make these cookies for special treats. We were about 11 or 12 back then but we both remember how much we loved these cookies.
This cookie makes a delicious treat for any occasion or party – think bridal or baby shower, or a special brunch. Use everyone’s favorite fruit, it will be a welcome treat on the buffet table.
These are very easy to make. Use a scant teaspoon of preserves in the center of the square and fold over the opposite corners. I dressed up the cookie with an orange glaze which adds another level of flavor.Print
Raspberry Tea Cookies
This is a recipe adapted from Tasteofhome.com
- Category: Dessert
- 1/2 cup butter softened
- 4 oz. low fat cream cheese
- 1/3 cup stevia
- 1/4 tsp. salt
- 1 1/4 cups AP flour
- Approx. 1 cup raspberry preserves
For Glaze (optional)
- 1/2 cup confectioners sugar
- grated orange peel
- juice from fresh orange/or milk
- In a large bowl cream butter, cream cheese, stevia, and salt until well blended. Gradually add in the flour.
- Remove dough from bowl, divide in half, shape into a disk and cover with plastic wrap and chill for about 1 hour or until the dough is firm.
Preheat over to 325 degrees
- Lay out parchment paper and sprinkle lightly with flour. Roll out each disk into a square about 1/8 to 1/4 inch thick. Cut squares using a 2 1/2 inch cookie cutter or you can use a pizza cutter to cut the squares.
- Place 1 tsp. of the preserves in the center of each square. Fold over two opposite corners of the square and pinch together. I used a little egg wash on the tips to keep in place.
- Place on parchment lined cookie sheet.
- Bake 18 to 20 minutes until edges are golden brown.
- Cool on wire racks.
- In a small bowl add the confectioners sugar. Slowly add in a teaspoon of juice and stir well until the sugar is well blended into a glaze, adding a little more juice as needed to reach the desired consistency.
- Drizzle the glaze over the cooled cookies and sprinkle grated orange peel on top and a little confectioners sugar.
O.K., now I’m going to share my ‘secret’ for this pretty little sweet treat. Since everyone loved them so much they kept asking me to make them but being so busy with the holidays I didn’t have enough time to make more dough.
Grampy was so insistent that I make these cookies he rummaged through the fridge and pulled out the crescent rolls and asked why I couldn’t use it to make the cookies. Of course I couldn’t say no because I also enjoyed the cookies with my evening tea. So Yes!, I rolled out the crescent dough.
The process is the same as the recipe above, except I gave the cookies an egg wash and sprinkled them with turbinado sugar, baked for 12 minutes according to the package directions and there you have a quick and easy recipe when time is short.
I do recommend you try the cream cheese dough for these cookies. To save time the dough can be made in advance and kept in the fridge for 2-3 days.
*This recipe was originally shared with #FillTheCookieJar group Cynthia at Feeding Big.