As summer season berry season involves a detailed, I believe you’ve gotten yet one more cookie to make. I promise these Raspberry Pie Cookies are price turning the oven on for. A cream cheese pie crust that traps contemporary raspberries on an almond flour mattress, they’ve shortly turn out to be my new favourite cookie!
We moved not too long ago (once more, sure, I do know), however it is a ultimate transfer for us. In the event you’ve been round right here for some time, I began my weblog in 2010 whereas residing in northern California. I used to be contemporary out of graduate faculty and wanted a interest, so I made a decision to share small batch desserts with you on the web. Unusual how, from that little resolution, a lot has come. Finally, work moved us throughout (even again to my hometown of Dallas for a number of years), however we now have formally settled in southern California.
I am new to having pretty climate all day lengthy, however the factor I missed most about California got here speeding again to me immediately. The contemporary produce. The fields stuffed with it. I reside close to a whole lot of berry farms, and someway managed to land a neighbor that owns acres of of raspberries.
When bowl after bowl of contemporary raspberries stored touchdown on my doorstep, I knew I wanted a scrumptious approach to make use of them. I wished to make a raspberry pie, however opted for one thing extra moveable and share-able. These raspberry pie cookies have been born.
The right way to Make Raspberry Pie Cookies
Anytime you bake with contemporary fruit, it comprises a lot water. Pies are notoriously runny due to this, and the very best you are able to do is thicken it with cornstarch. For these raspberry pie cookies, nevertheless, we will unfold a layer of flour, almond meal and sugar beneath the berries. Because the berries cook dinner and soften within the oven, their juices shall be absorbed by the almond meal, making a frangipane-like filling. It is precisely as scrumptious because it sounds.
I have not even instructed you about my go-to pie crust recipe! I exploit cream cheese in my pie curst, as a result of it is simply higher than approach. And whereas it is a small-batch dessert weblog, the recipe under is for a full-size double pie crust. So, you can also make these cookies, or it can save you this recipe for a full-size cream cheese double pie crust.
Substances
- Cream Cheese. One 8-ounce brick of cream cheese, softened to a cool room temperature, however not overly heat.
- Butter. Two sticks of unsalted butter, or 8-ounces. Additionally barely softened however not overly heat.
- Flour. Two cups of flour for the pie crust, and one other two tablespoons for the filling beneath the raspberries.
- Sugar. Simply two tablespoons of granulated sugar for the raspberry filling. These raspberry cookies aren’t overly candy.
- Almond Meal. Two tablespoons of finely floor almonds. You should use almond flour or almond meal. Usually, almond meal comprises the skins of the almonds and is barely coarser. Each will work nicely right here. If you do not have almond meal or almond flour, place ¼ cup of entire uncooked almonds in a high-speed blender or espresso grinder to make your personal.
- Raspberries. We want 9 ounces, about 1 ½ packages of contemporary raspberries. Don’t use frozen for this recipe–they include an excessive amount of water after they defrost.
- Egg Yolk. One egg yolk for brushing on the cookies earlier than baking. That is solely non-obligatory, but it surely does assist the cookies have a golden brown crust.
Directions
Place the softened cream cheese and butter in a meals processor and pulse a number of instances.
Add the flour and salt, and pulse once more. Lastly, add the water, and pulse till a chunky dough comes collectively.
Take away the dough from the meals processor, press it flat on a floured floor. Divide in half, press it flat right into a 8-inch disk, wrap in plastic wrap, and place each halves within the fridge for no less than half-hour. After half-hour, take away one of many dough items. Roll it right into a 14-inch tough circle.
Preheat the oven to 350 and line a big cookie sheet with a bit of parchment paper. Subsequent, in a small bowl, whisk collectively the flour, sugar and almond meal.
Sprinkle the flour, sugar and almond meal combination evenly over your complete floor of the pie crust you simply rolled out.
Utilizing simply your fingers, cut up the raspberries in half and scatter them over the floor of the crust.
Lastly, roll out the opposite crust to 14-inches, and use a pizza wheel to chop it into lattice strips. Lattice the crust on prime of the raspberries. (See under for learn how to lattice).
Then, use a 3-inch spherical cookie cutter to chop out cookie shapes. (The identical cutter I exploit for my buttermilk biscuits). It helps to coat the cookie cutter in flour. You may need to twist to tug up the underside crust (guarantee the underside crust has loads of flour beneath it so it doesn’t stick with the board).
Place the pie cookies no less than one inch aside on the cookie sheet lined with parchment. Beat the egg yolk with a splash of water, and brush it everywhere in the floor of every pie cookie.
That is non-obligatory, however you possibly can sprinkle coarse sugar on the pies for further sparkle. Bake for 23 minutes. Earlier than eradicating them from the oven, make sure the bottoms are golden brown just like the tops.
Suggestions and Methods for Pie Cookies:
The easiest way to learn to lattice a pie crust is to observe a video on-line. After rolling out the dough to a 14-inch circle, place it within the fridge to agency up. Then, use a pizza cutter to chop the ½-inch thick strips for lattice work. I like to start out by putting lattice strips in a single path over your complete floor of the pie. Then, I take one other strip and start to weave it in. I begin on the edge and go over, beneath, over, beneath every strip. The following strip shall be in the other way: beneath, over, beneath, over, and many others. Merely carry up the alternative strips when you weave. Once more, watch a video, it is exhausting to elucidate in phrases. In the event you can braid, you possibly can completely lattice. However, even if you cannot braid, lattice is simpler since you’re solely holding monitor of two items at a time as a substitute of three like a braid.
The easiest way to retailer these cookies is at room temperature for as much as 2 days, tightly wrapped. Past that, they are often frozen each earlier than and after baking. If freezing earlier than baking, add an additional jiffy to the bake time. If freezing after baking, defrost within the fridge in a single day and let relaxation on the counter to come back to room temperature earlier than serving.
If latticing pie crust is not your concept of enjoyable, however you continue to wish to eat pie in cookie kind, I am right here for you. Roll out the second crust and use a small cookie cutter to chop out shapes. Drape this over the raspberries and lower the cookies out as standard.
Yield: 12
Raspberry Pie Cookies
Lovable pie crust cookies with candy raspberry and almond flour filling.
Prep Time
40 minutes
Prepare dinner Time
23 minutes
Further Time
half-hour
Whole Time
1 hour 33 minutes
Substances
- 8 ounces cream cheese softened,
- 2 sticks (8 ounces) butter, chilly
- 2 cups flour
- ½ teaspoon salt
- 2 tablespoons chilly water
- 2 tablespoons flour
- 2 tablespoons sugar
- 2 tablespoons almond meal
- 9 ounces of contemporary raspberries (~1 ½ packages)
- Optionally available: 1 giant egg yolk and coarse sugar, for topping
Directions
- Place the softened cream cheese and butter in a meals processor and pulse a number of instances.
- Add the flour and salt, and pulse once more.
- Lastly, add the water, and pulse till a chunky dough comes collectively.
- Take away the dough from the meals processor, press it flat on a floured floor. Divide in half, press it flat right into a 8-inch disk, wrap in plastic wrap, and place each halves within the fridge for no less than half-hour.
- After half-hour, take away one of many dough items. Roll it right into a 14-inch tough circle.
- Preheat the oven to 350 and line a big cookie sheet with a bit of parchment paper.
- Subsequent, in a small bowl, whisk collectively the flour, sugar and almond meal.
- Sprinkle the flour, sugar and almond meal combination evenly over your complete floor of the pie crust you simply rolled out.
- Utilizing your fingers, cut up the raspberries in half and scatter them over the floor of the crust.
- Lastly, roll out the opposite crust to 14-inches, and use a pizza wheel to chop it into lattice strips.
- Lattice the crust on prime of the raspberries.
- Then, use a 3-inch spherical cookie cutter to chop out cookie shapes. It helps to coat the cookie cutter in flour. You may need to twist to tug up the underside crust (guarantee the underside crust has loads of flour beneath it so it doesn’t stick with the board). It is best to get about 12 cookies.
- Place the pie cookies no less than one inch aside on a cookie sheet lined with parchment.
- Optionally available: Beat the egg yolk with a splash of water, and brush it everywhere in the floor of every pie cookie. Sprinkle coarse sugar on the pies, too.
- Bake for 23 minutes. Earlier than eradicating them from the oven, make sure the bottoms are golden brown just like the tops.
Notes
Almond Meal: You should use almond meal or almond flour; each work nicely. Almond meal sometimes has the skins of the almonds whereas almond flour doesn’t.
Raspberries: Don’t use frozen for this recipe–they include an excessive amount of water after they defrost.
Lattice: The easiest way to learn to lattice a pie crust is to observe a video on-line. See the FAQ block inside the put up for an outline.
Straightforward Button: If latticing pie crust is not for you, roll out the second crust and use a small cookie cutter to chop out shapes everywhere in the dough. Drape this over the raspberries and lower out the cookies as standard.
Vitamin Info:
Yield:
12
Serving Dimension:
1
Quantity Per Serving:
Energy: 185Whole Fats: 8gSaturated Fats: 4gTrans Fats: 0gUnsaturated Fats: 3gLdl cholesterol: 50mgSodium: 155mgCarbohydrates: 23gFiber: 2gSugar: 4gProtein: 5g
