Did you know that February is Heart Healthy Month? Driscoll’s Raspberries are certified by the American Heart Association and have received the trusted Heart-Check Mark as a heart-healthy food. I don’t generally love raspberries but after making the Raspberry Swirl Fondue that I fell in love with earlier this month I knew I needed to use them in more recipes. When I spotted these raspberry tart cookies I knew that’s what I wanted to try. I made a few changes and away I went.
First of all, aren’t they just absolutely beautiful cookies? Definitely pretty enough to make a great Valentine’s cookie (I’ll remember that next year). I posted my Coconut Oil Sugar Cookie Clouds with Cream Cheese Frosting a couple of days ago which were inspired by these. Both cookies are absolutely wonderful. What I have the hardest time with raspberries is the seeds. In these cookies for whatever reason I didn’t even notice the seeds. Score!
Raspberry Sugar Cookie Tart
A delicious Raspberry Sugar Cookie Tart topped with a layer of cream cheese frosting, a few raspberries and lightly dusted with powdered sugar.
Coconut Oil Sugar Cookies
- 1 c. powdered sugar
- 1 c. sugar
- 1 c. Tropical Traditions Organic Coconut Oil melted
- 1 c. butter softened
- 2 eggs
- 1 tsp. vanilla
- 5 c. flour
- 1 tsp. cream of tarter
- 1 tsp. salt
- 1 tsp. baking soda
Cream Cheese Frosting
- 1 3 oz pkg. cream cheese frosting
- 1 tbsp. butter softened
- 1 tsp. vanilla
- 2 c. sifted powdered sugar
- Driscoll's Raspberries washed and dried
- Powdered sugar for dusting
Cream together both sugars, coconut oil, butter, eggs, and vanilla.
In a separate bowl mix together flour, cream of tartar, salt, and baking soda.
Add dry ingredients to wet ingredients; mix well. Roll into golf-ball sized balls and roll in granulated sugar. Press slightly (they will not flatten too much during baking).
Bake at 350 F for 10-11 minutes. Do not over bake. Cool completely before frosting.
For the frosting
In a small mixing bowl, combine cream cheese, butter, and vanilla. Beat at low speed with electric mixer until light. Gradually add sugar, beating until fluffy.
Spread thin layer of cream cheese frosting over cooled cookies. Top with desired number of raspberries. Lightly dust with powdered sugar.
Adapted from It's Always Autumn