Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Raspberry Cookie Delights

December 29th, 2010 · 14 Comments

Raspberry Delights
Raspberry Delights

These cookies remind me of several store brands, yet I do believe that this recipe surpasses them all in flavor, texture, and quality. Of course, made from scratch at home is always better than factory made anytime. These cookies also incorporate a box of cheesecake flavored pudding and pie mix giving it a cheesecake flavor profile.

This cookie recipe uses a sugar cookie dough base and is perfect for thumbprints, or rolling and cutting into any shape, especially for your favorite Christmas cookie cutters.

These cookies are now a part of our new Christmas Cookie Tradition, replacing our gingerbread house tradition that the boys seem to have outgrown. Ben made these with a little help from his family!

A new family tradition, Christmas cookies
A new family tradition, Christmas cookies! Ben is mixing the dry ingredients, while Monique and Bryan brush up on another cookie recipe.

The Step-By-Step

Step 1. Preheat oven to 350° F. In the bowl of an electric mixer cream together the sugar with the butter until smooth, then add the vegetable oil and mix until fluffy. Add the egg and beat until blended well.

Step 2. In a separate bowl whisk together the flour, salt, and pudding mix. On low speed, gradually add the dry ingredients to the wet ingredients and mix until smooth and incorporated. Add water, a few drops at a time until the dough starts to pull away from the sides of the bowl.

Mixing the dry ingredients
Mixing the dry ingredients

Step 3. Shape the dough into 1 ½ to 2-inch balls, and then place them onto an un-greased cookie sheet pan and about 1-inch apart. Using your thumb or the back of a wooden spoon make an indentation in the center of each ball. Then spoon about ½ teaspoon of the raspberry jam into each indentation.

Shape dough into 1 ½ to 2-inch balls
Shape dough into 1 ½ to 2-inch balls
Then make your thumbprint indentation
Then make your thumbprint indentations in the center of the dough balls
Spoon the seedless raspberry jam into the indentation
Spoon the seedless raspberry jam into the indentation

Step 4. Bake for 20 minutes or until edges are light golden brown. Allow to cool for several minutes, then transfer them to a cooling rack and allow them to cool for about 10 minutes.

Baked Raspberry Delight cookies cooling on the rack
Baked Raspberry Delight cookies cooling on the rack

Step 5. Sprinkle with the shaved white chocolate.

Sprinkle the Raspberry Delight cookies with shaved white chocolate
Sprinkle the Raspberry Delight cookies with shaved white chocolate

What you will need…

Ingredients
¾ Cup Sugar
4 Tbsp Butter, unsalted, room temperature
½ Cup Vegetable oil
1 Large Egg
2 ¼ Cups Bleached all-purpose flour
¼ Tsp Salt
1 Box Cheesecake flavored instant pudding and pie filling mix (4-servings size)
¼ Tsp Water
½ Cup Seedless raspberry jam
3 Ounces White chocolate, coarsely grated
Procedure Steps:
1. Preheat oven to 350° F. In the bowl of an electric mixer cream together the sugar with the butter until smooth, then add the vegetable oil and mix until fluffy. Add the egg and beat until blended well.
2. In a separate bowl whisk together the flour, salt, and pudding mix. On low speed, gradually add the dry ingredients to the wet ingredients and mix until smooth and incorporated. Add water, a few drops at a time until the dough starts to pull away from the sides of the bowl.
3. Shape the dough into 1 ½ to 2-inch balls, and then place them onto an un-greased cookie sheet pan and about 1-inch apart. Using your thumb or the back of a wooden spoon make an indentation in the center of each ball. Then spoon about ½ teaspoon of the raspberry jam into each indentation.
4. Bake for 20 minutes or until edges are light golden brown. Allow to cool for several minutes, then transfer them to a cooling rack and allow them to cool for about 10 minutes.
5. Sprinkle with the shaved white chocolate.

To Serve: Arrange cookies on a platter. These keep for several weeks in an airtight container, but will probably be eaten well before any expiration of quality.

Yield: approximately 24 cookies

Bon appetite!
CCR
=:~)
©2010 CCR

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Tags: Baking · cookies · Recipes

14 responses so far ↓

  • 1 LizNo Gravatar // Dec 29, 2010 at 1:43 pm

    Oooh, I love the addition of white chocolate! Glad to see you’re passing on your love of the kitchen 🙂

  • 2 JoyNo Gravatar // Dec 29, 2010 at 1:50 pm

    These look great. I love the combo of raspberry and white chocolate.

  • 3 SandraNo Gravatar // Dec 29, 2010 at 2:56 pm

    Oh that looks so delicious! Wonderful recipe!

  • 4 Kate @ Diethood.comNo Gravatar // Dec 29, 2010 at 3:12 pm

    White chocolate and raspberries…now we’re talking! I love this cookie recipe!

  • 5 MaryMohNo Gravatar // Dec 29, 2010 at 3:22 pm

    Mmm….looks delicious. I love the rough look. Thanks very much for sharing. Happy Holidays!

  • 6 Emily @CleanlinessNo Gravatar // Dec 29, 2010 at 4:25 pm

    Delights are right! Yum!!

  • 7 Jennifer (Savor)No Gravatar // Dec 29, 2010 at 4:57 pm

    Didn’t you tell the boys that they are no allowed to grow out of lil kids traditions?

  • 8 zerrinNo Gravatar // Dec 29, 2010 at 5:06 pm

    I want to put my thumb on them, too. It looks like they had a lot fun making these cookies.

  • 9 claudia lamascoloNo Gravatar // Dec 29, 2010 at 5:08 pm

    Yep this is right up my alley looks like a plan to try these soon!

  • 10 Evan @swEEtsNo Gravatar // Dec 29, 2010 at 5:40 pm

    I love Christmas traditions and I love the idea of shaving white chocolate on them 🙂 I have to make my thumbprints more like yours next time because mine rose a little when they baked.. but thanks for sharing a wonderful cookie!

  • 11 ShelbyNo Gravatar // Dec 29, 2010 at 7:33 pm

    Yum! I agree, store boughten cookies just can’t beat a homemade one! These look very tempting!

  • 12 torviewtorontoNo Gravatar // Dec 29, 2010 at 11:35 pm

    fun to bake cookies with the kids especially thumbprint cookies
    Happy new year to you and family

  • 13 MeganNo Gravatar // Dec 30, 2010 at 11:23 am

    Raspberry is my favorite fruit filling and cookies, well… they are just a favorite in general! 😉

  • 14 Polly MotzkoNo Gravatar // Dec 31, 2010 at 7:02 am

    I was showing my mom your wonderful cookies here and she really loved the look of them and got excited-which means I HAVE TO MAKE THEM FOR HER! 😉

    I love the combination of flavors reminiscent of some of the best danish recipes.

    I love how your pictures are looking with your name on them and date. That is great that you time stamp them; you are the only one I have seen that does that, but it is a good idea as it copyrights it.

    I bought the magazine La Cucina Italiana and I absolutely love it! I am going to get a subscription to it at $21.00 a year. Have you ever seen or read it? My parents loved it. My dad’s father was a chef and he was 1/2 Italian from Palermo…my great grandfather was Italian and on the other side is French on both sides.

    I still want to get some of your seasonings. Do you have different ones for different uses?

    I saw my friend Fabio Bongiani in the classified in La Cucina Italiana. I sure want to learn the language so I am going to invest in the Rosetta Stone program as I will one day go there to see his cooking school in Rome, and I have many friends who live there as well as a new business associate Romeo Cuomo who works for Officina Ceramica.

    I look forward to seeing your recipes on Foodbuzz.com etc..

    Keep up the great work!

    I would love to see you post either a recipe, picture or anything else on my blog at:

    http://www.CookingUpAStorminCa.ning.com

    Polly Motzko