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 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