White Chocolate Raspberry Cheesecake Cookies
1 1/4 cups all-purpose flour
1/2 teaspoon salt (scant)
6 tablespoons butter, softened
6 tablespoons cream cheese softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup white chocolate chopped fine
1 cup frozen raspberries (not the ones in syrup, the ones that are flash frozen whole)
Preheat oven to 350
Line baking sheets with parchment paper
In a small bowl, sift together flour and salt, set aside
In a mixer bowl, cream butter, add cream cheese and beat until light and fluffy. Add sugar, beat until well incorporated. Add the egg and flavorings.
Beat in flour until just combined
Add chocolate, beat in. Then add the frozen raspberries. I kept them frozen so it would be easier. This increased the baking time a bit.
Use the medium scoop and drop onto prepared pans
Bake for 10 to 12 minutes or until slightly brown around the edges
Makes a dozen and a half cookies.