Raspberry White Chocolate Cheesecake Cookies

 


Ingredients

  • 1
    pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  • 1
    box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
  • 1/2
    cup vegetable oil
  • 1
    egg
  • 1/4
    cup seedless raspberry jam
  • 3
    oz white chocolate baking bar, coarsely grated

  • Steps

1 Heat oven to 350°F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms.

    2 Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 teaspoon jam into each indentation.

    3 Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate.

    Comments

    Post a Comment

    Popular posts from this blog

    Strawberry-Rhubarb Meringue Clouds

    Image
      Ingredients Meringue Shells 3 egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar Filling 2 cups sliced fresh or frozen rhubarb 2/3 cup sugar 2 tablespoons cornstarch 1/2 cup water 1 cup halved fresh strawberries Steps 1  Heat oven to 225°F. Grease 2 cookie sheets with shortening or cooking spray. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. On high speed, gradually beat in 1/2 cup sugar until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue into 8 (4- to 5-inch) rounds on cookie sheets, hollowing center slightly with back of spoon to form shells. 2  Bake 1 hour. DO NOT OPEN OVEN. Turn oven off; let meringue shells stand in oven with door closed 1 hour. 3  Meanwhile, in 2-quart saucepan, mix all filling ingredients except strawberries. Cook over medium-low heat 15 to 20 minutes, stirring frequently, until filling is slightly thickened and rhubarb is soft. Stir in strawberries. C...
    Read more

    Baked Brie with Berry Rhubarb Compote

    Image
      Ingredients 1 tablespoon butter 1/2 cup finely chopped fresh rhubarb 1/4 cup chopped red onion 1/4 cup sugar 1/2 cup pomegranate-blueberry preserves 1 teaspoon finely chopped fresh thyme leaves 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls 1 package (15 oz) Brie cheese 1 egg, well beaten Steps 1  Heat oven to 400°F. Line cookie sheet with cooking parchment paper. 2  In 8-inch skillet, melt butter over medium-high heat. Add rhubarb, onion and sugar; cook until rhubarb and onion are softened, juices evaporate and mixture thickens. Stir in preserves, thyme, ginger and cinnamon. 3  Spoon rhubarb mixture on top of Brie cheese. 4  Unroll crescent dough onto cookie sheet; press perforations to seal. Place rhubarb-topped cheese in center of dough. Gather edges of dough up and around cheese; pinch edges and top to seal. 5  With pastry brush, spread beaten egg over dough. 6  Bake 17 to 20 min...
    Read more

    Rhubarb Pie

    Image
      Ingredients Two-Crust Pastry or 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box 2 to 2 1/3 cups sugar 2/3 cup all-purpose flour 1 teaspoon grated orange peel, if desired 6 cups chopped (1/2-inch pieces) fresh rhubarb 1 tablespoon cold butter, if desired Steps 1  Heat oven to 425°F. Place 1 pastry round or pie crust in 9-inch glass pie plate. 2  In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb. 3  Cover with top pastry or second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning. 4  Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.
    Read more