Recipe Ingredients
- 1 (16-ounce) package refrigerated Sugar Cookie Dough (24 count)
- 1 (8-ounce) package Neufchâtel, softened
- 1 cup powdered sugar
- 1 1/2 tsp. vanilla extract
- 1/8 tsp. salt
- 24 fresh raspberries, washed and patted dry
Nutrition Info (Per Serving)
Recipe Directions
- Pre-heat oven to 350 °F. Line mini muffin tins with liners, 1 per cup. Place 1 cookie dough round in each liner. Bake 25 minutes until light golden brown.
- Remove tins from oven. Using the back of a measuring teaspoon, gently press the top of each baked cookie to create a centered, teaspoon-sized divot.
- Cool 3-5 minutes before gently removing cookie crusts from tins. Run the tip of a knife around each top edge, as needed, to aid release.
- In a medium bowl, beat Neufchâtel, powdered sugar, vanilla and salt with an electric mixer, set to medium speed, until smooth. Spoon one teaspoon filling into each divot. Do not to overfill. Top each with one raspberry. Garnish, as desired, with a dusting of powdered sugar and mint leaves. Serve immediately or refrigerate.
Note: You will need 24 mini baking cup liners and mini muffin tins
