Make the cream cheese filling and raspberry compote that go inside the cookies.
Melt the butter completely.
In a medium bowl, combine the melted butter, sugars, and honey, and mix until only about 50–60% of the sugar crystals have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Add the sweetened condensed milk and mix lightly.
Sift together the all-purpose flour, baking soda, cornstarch, and salt.
Add the sifted dry ingredients to the dough and mix by cutting through it with the spatula held upright. Keep mixing until no dry flour is visible.
Refrigerate the dough for 30 minutes to rest.
Divide the rested dough into 150g portions and flatten each one. Place 30g each of cream cheese filling and raspberry compote in the center and wrap the dough around them.
Put the cookies in the oven preheated to 200°C, lower the temperature to 185°C, and bake for 10–13 minutes.
Tips
You can make the cream cheese filling with the Cream Cheese Base recipe.
You can make the raspberry compote with the Raspberry Compote recipe.
Raspberry Cream Cheese Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 150g
- sugar 80g
- honey 30g
- egg 130g
- vanilla extract 5g
- sweetened condensed milk 20g
- all-purpose flour 500g
- baking soda 12g
- cornstarch 20g
- salt 2g
- sweetened cream cheese filling 200g
- raspberry compote 200g
Instructions
1. Preheat the oven to 200°C.
2. Make the cream cheese filling and raspberry compote that go inside the cookies.
3. Melt the butter completely.
4. In a medium bowl, combine the melted butter, sugars, and honey, and mix until only about 50–60% of the sugar crystals have dissolved.
5. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
6. Add the sweetened condensed milk and mix lightly.
7. Sift together the all-purpose flour, baking soda, cornstarch, and salt.
8. Add the sifted dry ingredients to the dough and mix by cutting through it with the spatula held upright. Keep mixing until no dry flour is visible.
9. Refrigerate the dough for 30 minutes to rest.
10. Divide the rested dough into 150g portions and flatten each one. Place 30g each of cream cheese filling and raspberry compote in the center and wrap the dough around them.
11. Put the cookies in the oven preheated to 200°C, lower the temperature to 185°C, and bake for 10–13 minutes.
https://hong-recipe.pages.dev/en/recipes/raspberry-cream-cheese-cookie/
Hong's Recipe