Raspberry Sea Salt Shortbread Cookies

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Spread the love with these heart-shaped raspberry sea salt shortbread cookies this Valentine’s Day. The raspberry sea salt creates a sweet and salty treat that your special someone is sure to love! I think it would also be fun to sprinkle it on some chocolates or caramels to add a pretty, pink touch!

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Ingredients

{For cookies}

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 3 1/4 cups flour
  • 1/4 tsp. salt

{For raspberry filling}

  • 2 oz. white chocolate, chopped
  • 1/4 cup butter, softened
  • 3 1/2 Tbsp. fresh raspberry puree (blend 1/2 cup of raspberries until smooth)
  • 1 tsp. vanilla
  • 3 cups powdered sugar
  • 1 1/2 Tbsp. whipping cream

{For raspberry sea salt}

  • 2 Tbsp. sea salt
  • 1/2 tsp. raspberry puree

Directions

{For the cookies}

  1. Preheat oven to 350F. Line two or three baking sheets with parchment paper or Silpat mat and set aside.
  2. In the bowl of a standing mixer, beat together butter and sugar until smooth and fluffy. Add vanilla and mix until combined. In a separate large bowl, whisk together flour and salt. Gradually add to butter mixture and mix on low until combined.
  3. Place dough on a floured surface and use floured rolling pin to roll out dough until 1/4-inch thick. Cut dough into hearts by using small hear-shaped cookie cutter with scalloped edges. Place hearts on cookie sheet and chill in fridge for 10 minutes before baking.
  4. Bake for 17 minutes, until edges are slightly browned. Let cool before frosting.

{For raspberry filling}

  1. Place white chocolate in microwaveable bowl and melt in microwave for about 30 seconds.
  2. In the bowl of a standing mixer, beat the butter until light and creamy. Add raspberry puree and vanilla and continue to beat. Slowly add melted chocolate and powdered sugar. Add in the whipping cream to create a lighter consistency. Beat until smooth and fluffy.
  3. Place filling in a piping bag (or Ziploc bag). Cut off the tip and use to fill the cookies.
{For raspberry sea salt}
  1. Place sea salt and raspberry puree in a small bowl. Use a fork to mix them together, until salt turns pink and there are no clumps. Sprinkle a small amount on each cookie.

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Peanut Butter & Jelly Cookie Bars

pbjIt’s that time of year… back to school! Target is full of school supplies, football is back on TV and summer vacation is coming to an end. Bring out your inner child with this twist on the classic school lunch.  I’ll put it this way: brownie + peanut butter cookie + jelly roll = peanut butter & jelly cookie bars. This unbeatable combo creates the ultimate sweet treat. 20130811-203734.jpgIngredients:

  • 1 cup unsalted butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 18 oz creamy peanut butter (one small jar)
  • 3 cups flour
  • 1 tsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 2 cups raspberry jam (or any favorite flavor!)
  • 1/2 cup salted peanuts

How to:

  • Preheat oven to 350F. Grease a 9×13 baking pan. Line with parchment paper, then grease and flour.
  • In the bowl of a standing mixer, beat together butter and sugar. Add eggs, vanilla and peanut butter. Mix until combined.
  • In a separate large bowl, stir together flour, baking powder and salt. Gradually add to peanut butter mixture and mix on low until combined.
  • Spread 2/3 of dough into pan. Evenly spread jam on top. Drop small, flattened pieces of remaining dough on top of jam. Sprinkle on peanuts.
  • Bake 30-35 minutes until golden brown.
  • Get a glass of milk ready and enjoy!

Raspberry Cream Cheese Coffee Cake Cupcakes

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I’ve been on quite the baking and cooking spree lately! After cooking a few meals, it was time for some sweets! Hence these cupcakes… They turned out to be very tasty. Perfect for brunch or dessert! The fact that it’s ‘coffee cake’ makes it acceptable to eat cupcakes for breakfast, right?! :)
Ingredients:
For the cupcake batter:
  • 2 cups flour
  • 1/4 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 C sugar
  • 1/4 tsp. salt
  • 1/2 cup butter, cold and cubed
  • 3/4 cup half-n-half
For the filling:
  • 8 oz. cream cheese
  • 1/3 cup sugar
  • 4 Tbsp. raspberry preserve (or any flavor you’d like!)

For the topping:

  • 3 Tbsp. brown sugar
  • 1/2 cup flour
  • 2 Tbsp. butter, softened
 For the icing:
  • 2 oz. cream cheese
  • 1/4 cup powdered sugar
  • 2 tsp. half-n-half

How to:

Preheat oven to 350 degrees. Line cupcake pan with liners (recipe makes 12.) Combine flour, sugar, baking powder, baking soda and salt. Add cubed butter. Cut in the butter until it looks like small crumbs. Add half-n-half and stir until combined. Divide batter evenly between the 12 cupcakes. Make a thumbprint-sized “well” in the middle of each cupcake and then set aside.

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In a small bowl, cream together the cream cheese and sugar until smooth. Place about a tablespoon in each “well.”

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Add a teaspoon of preserve into the center of the cream cheese mixture and set aside.

Now we’ll make the streusel topping! Mix together the brown sugar, flour and butter until crumbly. Mine turned out to have more of a dough consistency, so I evenly spread it across the top of each cupcake instead of just sprinkling it. Bake for 20-25 minutes, until lightly brown. Let cool.

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To make the icing, mix together the cream cheese, powdered sugar and half-n-half. If it’s still pretty thick, microwave it for about 10 seconds to give it more of a liquid consistency. Drizzle the icing onto cooled cupcakes. Enjoy!

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