RASPBERRY CLOUD CAKE COOKIES

Raspberry Cloud Cake Cookies image

I've recently discovered Seedless Raspberry Polaner All fruit and decided to use it in this recipe. I also used Splenda Brown Sugar Blend (an old favorite) which translates to half the amount of sugar you'd normally use in cookies like this. So we're cutting some fat, sugar and calories here, but I did feel the need to add crushed white chocolate chips to the cookies (Hey it's the holidays). This is a tasty little concoction that's definately lower in fat and calories, and so far, no one who's tasted these is on to me yet. They're oh so decadent, and the ingredients... not. I hope you enjoy!

Provided by Linda Dalton @Stripey

Categories Cookies

Number Of Ingredients 18

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Ingredients

FILLING
8 ounce(s) lower fat cream cheese (neufchatel)
1/2 cup(s) unsated butter softened
3-4 tablespoon(s) confectioners' sugar
1/3 cup(s) polaner all fruit raspberry preserves
COOKIE DOUGH
3/4 cup(s) unsalted butter softened
3/4 cup(s) splenda brown sugar blend
2 large eggs at room temp
1 teaspoon(s) pure vanilla extract
2 cup(s) all purpose flour
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
6 ounce(s) vanilla or white chocolate chips crushed
- additional confectioners' sugar for dusting
GARNISH
16-18 - fresh raspberries

Steps:

To make the filling: In medium size bowl using a hand mixer combine all the filling ingredients and blend until smooth. Cover with plastic wrap and and set in your fridge while you prepare and bake the cookies.
To make the cookies: Pre heat oven to 350 degrees and line baking sheets with parchment paper and set aside. In medium size bowl combine flour, baking soda, baking powder and salt. Stir with a fork or spoon to combine, no need for sifting. Set aside.
In large bowl with hand mixer combine butter and brown sugar and mix until smooth and airy (2-3 minutes). Add eggs and vanilla and continue to mix. Add half the dry ingredients into the wet and continue to mix on low. Add the rest of the dry ingredients until dough is smooth. Add the crushed white chocoalte and stir with spatula to combine. The dough will be very sticky. Place dough in fridge for 15 to 20 minutes to let it firm up.
Form dough into small balls about 1 inch each and place on baking sheets. These cookies spread a lot so make sure there's enough room on your baking sheets to accomodate this. Bake 11 minutes. Remove from oven and cool slightly on cooking rack, then remove to paper or kitchen towels to cool completely. You should get 34-36 single cookies.
Now the fun begins. Remove raspberry cream filling from fridge. Take a tablespoon or two of the filling and place on the flat side of a cookie.
Now take a second cookie and cover the filling to make a sandwich.
Keep going until you've matched up all the cookies with a mate. Sprinkle with confectioners' sugar and enjoy. If you'd like to get a little fancier, take a dollop of your raspberry cream mixture, put it on the top of your cookie and top with a fresh raspberry. I like to keep them refrigerated, take them out 30 minutes before serving and give them a last sprinkle of sugar.