Indulge in the delightful combination of buttery raspberry-filled cookies topped with whipped cream, fresh raspberries, and mint. This Easy Raspberry Cream Pie Cookie Dough and Oven Mitt recipe is a breeze to make and perfect for any occasion.
Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon salt. 1/2 cup raspberry preserves. 1/2 cup heavy cream. 1/4 cup powdered sugar. Fresh raspberries, for garnish. Mint leaves, for garnish.
Instructions: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the all-purpose flour and salt, mixing until a soft cookie dough forms. Divide the cookie dough into two portions. Wrap each portion in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C. Roll out one portion of the chilled cookie dough on a floured surface to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes and place them on a baking sheet lined with parchment paper. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. In a small saucepan, heat the raspberry preserves over low heat until they become smoother and easier to spread. Remove from heat and let cool slightly. Once the cookies are completely cooled, spread a thin layer of raspberry preserves on the bottom side of half of the cookies. Top each with another cookie to create cookie sandwiches. In a medium bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Pipe or spoon a dollop of the whipped cream onto the top of each cookie sandwich. Garnish with fresh raspberries and mint leaves. Chill the assembled cookie sandwiches in the refrigerator for about 30 minutes to set before serving.
Prep Time: 20 minutes
Cook Time: 12 minutes
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