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raspberry cheesecake cookies


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Prep Time: 10 minutes

Cook Time: 11 minutes

Total: 36 minutes

Servings: 18


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Step 1

In a medium size mixing bowl, mix together flour, salt, and baking powder and set aside.

Step 2

In a second large mixing bowl combined softened butter, brown sugar and white sugar. Beat until light and fluffy (a standing mixer or hand held mixer can be used).

Step 3

Add in vanilla extract and both eggs. Beat just until combined.

Step 4

Add in the box of cheesecake Jell-O mix and mix well.

Step 5

Pour in the dry ingredients; mix until just combined and a dough forms. Fold in white chocolate chips.Chill dough for at least 30 minutes to an hour.

Step 6

Once the dough has chilled, preheat oven to 350 degrees F. Spray a baking sheet with non-stick spray.

Step 7

Using a 1 1/2 tablespoon cookie scoop, scoop dough onto parchment (or wax) paper.

Step 8

Using your hands or a spoon, flatten the dough. See NOTES below.

Step 9

Place about ¼ cup of jam into a plastic zipper-top bag. Cut the tip off one the bottom corners to make a small hole.

Step 10

Squeeze/pipe a few small circles of jam onto the cookie dough. Spread slightly with a toothpick.

Step 11

Roll the dough into a ball and place on the prepared baking sheet. Repeat until all dough is gone.

Step 12

Bake for 9-11 minutes or until the edges are golden brown. NOTE: for a crisper cookie, bake aproximately 15 minutes. Cool a few minutes on the baking sheet then transfer cookies to a cooling rack for full cooling.

Step 13

Store in an airtight container.

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