Products used in this recipe
Raspberry Crumble Cookies
Yield: 17 Servings (2 1/2 oz. each)
Yield: 17 Servings (2 1/2 oz. each)
Your customers won't know how deliciously simple these little cookies are to make—but they will know they want one, and another, and another. Include them in a dessert collection, with a dish of ice cream or package them up as a grab-n-go dessert.
Preparation Instructions:
Step 1
Preheat oven to 375˚F.
Step 2
Place cookie mix and water into a mixing bowl and combine using a paddle mixer for 45 seconds.
Step 3
In a medium saucepan add sugar, lime juice and raspberry crumbles. Bring to a boil over medium-high heat, stirring frequently. Lower heat and simmer for an additional 14 minutes, stirring frequently. Remove from heat and allow the mixture to cool.
Step 4
Line a sheet tray with parchment paper. Place 2 1/2 oz. balls of cookie dough on tray and flatten to about 1/2-inch thick. Use the base of a shot glass to press into center of dough to leave about 1/4-inch deep indent in each cookie. Fill indent with 1 tsp. of Raspberry Key Lime filling. Bake for 14 minutes.
Step 5
Remove from oven and sprinkle each with sparkling sugar, just on the cookie area. Let cool. Remove from pan and serve.
