Fancy Raspberry Filled Orange Cookies
Posted by: Bev  Fri, 25 Jun 2004, at 8:56 a.m.
 
COOK'S NOTES

Ingredient Substitution
Fill the cookies with a colorful and flavorful assortment of fruit spreads and/or preserves - try pineapple preserves, quince jelly, lemon marmalade or huckleberry jam.

Storage Tip First allow the glaze to set, then store these cookies between layers of waxed paper in an airtight container.

Make It Special Arrange a beautiful assortment of these cookies on a tiered dessert tray.

Prep Time: 2 hours

COOKIES
3/4 Cup sugar
3/4 cup margarine or butter, softened
1 (3-oz.) pkg. cream cheese, softened
2 teaspoons grated orange peel
1 egg
2 l/4 cups Pillsbury BEST@ All Purpose Flour
3/4 teaspoon baking powder
1/2 cup seedless red raspberry preserves

GLAZE

1/2 cup white vanilla chips
2 teaspoons oil
Heat oven to 350°F. In large bowl, combine sugar, margarine and cream cheese; beat well. Add orange peel and egg; blend well.
Lightly spoon flour into measuring cup; level off. Add flour and baking powder; mix well. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With thumb or handle of wooden spoon, make indentation in center of each cookie. Fill each indentation with 1/4 teaspoon preserves.
Bake at 350°F. for 11 to 13 minutes or until cookies are firm to the touch. Cool 2 minutes; remove from cookie sheets. Cool 5 minutes or until completely cooled.
Meanwhile, in small saucepan, combine vanilla chips and oil; cook and stir over low heat until melted and smooth. Drizzle over cooled cookies.
6 dozen cookies
HIGH ALTITUDE (ABOVE 3500 FEET): Increase flour to 2 1/2 cups. Bake as directed above.