 | | Directions | RASPBERRY DOUGH:
- Preheat the oven to 350 degrees F. Prepare the cookie sheet by lining with parchment paper.
- Heat the raspberries and 2 tbsp. of sugar in a small saucepan. Cook on medium heat, stirring continuously. Cook until berries have all disintegrated. Cook for approximately 5 minutes or until the mixture has darkened and thickened. Remove from heat and allow to cool.
- In a small mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another mixing bowl, combine the butter, cream cheese, and sugar; cream mixture together until light and fluffy, approximately 3 minutes.
- Add the lemon zest and whole egg; beat until well mixed. Add the egg yolk and cooled raspberry mixture. Beat until evenly mixed, scraping sides while mixing.
- Add in the dry ingredients and beat on low to moisten; then beat on medium until evenly mixed.
CHOCOLATE COOKIE DOUGH:
- In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
- In a large mixing bowl, cream together the butter, cream cheese, white sugar, and brown sugar until light and fluffy.
- Add the whole egg and beat on medium until well mixed. Add the egg yolk and then the vanilla. Beat until evenly mixed, scraping sides while mixing.
- Add in the dry ingredients and beat on low to moisten; then beat on medium until evenly mixed.
- Place the last cup of sugar in a small bowl for rolling the cookies in before baking.
- Now pinch off a teaspoon of dough and roll into a ball. Pinch another teaspoon off and roll it into a ball. Repeat this with the raspberry dough.
- Slightly flatten each of the 4 balls and then stack them on top of each other, alternating between the chocolate dough and the raspberry dough.
- Then roll all four pieces together into one ball. Roll in the sugar and place on the parchment-lined cookie sheet about 2 inches apart.
- Bake in the preheated oven for approximately 13 to 15 minutes or until the edges of the raspberry dough is just golden brown. Do not over bake.
- Allow the cookies to cool for 5 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
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Container: Cookie sheets
|  | | Ingredients | | - | | RASPBERRY DOUGH: |
| - | | 1 1/4 cups whole raspberries |
| - | | 2 tablespoons sugar |
| - | | 2 3/4 cups flour |
| - | | 1/2 teaspoon baking soda |
| - | | 1 teaspoon baking powder |
| - | | 1/2 teaspoon salt |
| - | | 6 tablespoons butter |
| - | | 2 ounces cream cheese |
| - | | 1 1/2 cups sugar |
| - | | 1 lemon zest - from one lemon |
| - | | 1 egg |
| - | | 1 egg yolk |
| - | | CHOCOLATE DOUGH: |
| - | | 2 cups flour |
| - | | 1 cup cocoa powder |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon salt |
| - | | 12 tablespoons butter |
| - | | 4 ounces cream cheese |
| - | | 1 cup white sugar |
| - | | 1 cup brown sugar |
| - | | 1 egg |
| - | | 1 egg yolk |
| - | | 1 tablespoon vanilla |
| - | | 1 cup sugar - for rolling cookies |
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