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| I made two sizes - these are the larger 3-4 inch size, warm with a fresh raspberry glaze |
Valentines Day is coming up this week, so it seemed like a good time to make the family some cookies. Still 100% food storage here so that gives me an excuse to make silly things like cookies that have sugar and flour in them because as my readers know, we are typically sugar-free an low carb.
These are cheater cheater cookies - (cheater cheater, cookie eater) because they use a cake mix instead of having to come up with the flour, sugar, etc.
Raspberry Macadamia Nut Cheesecake Cookies
1 white cake mix
1 egg or equivalent egg powder/water to equal one egg
These are cheater cheater cookies - (cheater cheater, cookie eater) because they use a cake mix instead of having to come up with the flour, sugar, etc.
Raspberry Macadamia Nut Cheesecake Cookies
1 white cake mix
1 egg or equivalent egg powder/water to equal one egg
1-2 t vanilla
1 - 8 oz. pkg. cream cheese or powdered cream cheese with water to equal 8 oz.
1 - 8 oz. pkg. cream cheese or powdered cream cheese with water to equal 8 oz.
1 stick butter (1/2 cup) (canned, or butter powder/liquid to equal)
1/3 c freeze dried raspberries
1/2 c macadamia nuts (you could use white chocolate chips if you wish)
optional: sugar to roll the dough balls in
3/4 c powdered sugar
1/3 c freeze dried raspberries
1/2 c macadamia nuts (you could use white chocolate chips if you wish)
optional: sugar to roll the dough balls in
3/4 c powdered sugar
1 T corn syrup
1 t raspberry extract or emulsion (or use more freeze dried raspberries if you don't have this)
vanilla - dash
milk, cream, coffee creamer or anything similar, even water in order to thin the glaze
Mix the cake mix, egg, vanilla, soft cream cheese and butter. It will be thick and sticky. Stir in the nuts and raspberries. Form balls or scoop to size, roll the dough into granulated sugar before placing it on a greased or parchment paper lined pan.
Bake at 350 for about 11 minutes. Let the cookies on the cookie sheet for about 3 minutes, remove to a wire rack to cool.
Mix the glaze and spoon or drizzle over the cookies, either letting it drip, or smooth it out with the back of a spoon or butter knife, etc. Let cool completely and let the glaze harden.
1 t raspberry extract or emulsion (or use more freeze dried raspberries if you don't have this)
vanilla - dash
milk, cream, coffee creamer or anything similar, even water in order to thin the glaze
Mix the cake mix, egg, vanilla, soft cream cheese and butter. It will be thick and sticky. Stir in the nuts and raspberries. Form balls or scoop to size, roll the dough into granulated sugar before placing it on a greased or parchment paper lined pan.
Bake at 350 for about 11 minutes. Let the cookies on the cookie sheet for about 3 minutes, remove to a wire rack to cool.
Mix the glaze and spoon or drizzle over the cookies, either letting it drip, or smooth it out with the back of a spoon or butter knife, etc. Let cool completely and let the glaze harden.
Just barely stir in the raspberry pieces - too much and they'll break down and turn your cookie pink.
Warm from the oven, with fresh glaze... I made 2 sizes. These are the small 1 1/2 inch size.
A couple of the ingredients from the pantry
