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.
Ingredients
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
Toppers
- Driscoll's Raspberries washed and dried
- Powdered sugar for dusting
Instructions
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Cream together both sugars, coconut oil, butter, eggs, and vanilla.
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In a separate bowl mix together flour, cream of tartar, salt, and baking soda.
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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).
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Bake at 350 F for 10-11 minutes. Do not over bake. Cool completely before frosting.
For the frosting
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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.
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Spread thin layer of cream cheese frosting over cooled cookies. Top with desired number of raspberries. Lightly dust with powdered sugar.
Recipe Notes
Adapted from It's Always Autumn
I made these for our Memorial Day party yesterday and they were a huge hit! Everyone was raving about them. Thanks for sharing your delicious recipe!
Yvonne
Oh fabulous!! That is wonderful, I’m so happy! Thanks for stopping by to let me know – I’m glad you enjoyed them!
These look amazing! Pinning!
Yvonne
Thanks for the Pinterest love Leanne!
I can’t even tell you how much I want to eat these right now. These look amazing!
Yvonne
I wish I could teleport you some somehow :)
These look AMAZING!!!! Holy cow! I need these in my belly stat.
Yvonne
Thanks Jonie! I thought they were SO pretty too!
You are giving me a sweet tooth! I’ve been so good at cutting back lately, but I think these need to be made today.
Yvonne
They are so good!
I wish I had these this second. No really this needs to be my breakfast today!
Yvonne
Ha! You are funny Marissa!
Amber @ Dessert Now, Dinner Later!
I can seriously taste these! WANT SOME NOW!
Yvonne
I know that feeling.. I wish sometime we could just pull food from the computer screen and EAT it!!
These cookies look amazing! Can’s wait to try them. Pinned.
Yvonne
Thanks Holly!
Taralyn
Those look so yummy! I love raspberries! Pinning now :)
Yvonne
If you love raspberries, you’ll love these!
Wow! This looks so delicious and pretty. Beautiful pictures!
Yvonne
Thank you so much!! Pretty food is so fun to photograph :)