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Ravioli Cookies
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Chef Eddy Recipe
Ravioli Cookies
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Who says ravioli is only for dinner? Chef Eddy's cream cheese and fruit filled Ravioli Cookies are sprinkled with sliced almonds and topped with a lemon drizzle. The insides are filled with cream cheese and your favorite jam. The tart lemon balances the jam for just the right amount of sweet. 

Prep time
0:50
Bake/Cook time
0:12 to 0:14
Plan for

Chill 30 min

Yield
18 cookies
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Ravioli Cookies
Confectioners Powdered Sugar
Extra Fine Granulated Sugar
Prep time :
0:50
Bake/Cook time :
0:12 to 0:14
Plan For

Chill 30 min

Yield :
18 cookies

INGREDIENTS

Dough

Filling

Lemon drizzle

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Add salt and vanilla.
  3. Add almond flour, and once well combined, add flour in one step and mix on low speed until just combined. Do not overmix.
  4. Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
  5. Meanwhile combine sugar with cream cheese, then add vanilla and set aside.
  6. Using 1/2 of dough, roll 1/8-inch thick onto lightly floured parchment paper. (If dough becomes too soft, quickly transfer to a cookie sheet and place in freezer for a few minutes.) Alternatively sprinkle chilled area lightly with flour and roll dough.
  7. Cut dough using a round fluted cutter approximately 1 3/4-inch in diameter and place on lightly buttered or parchment paper lined cookie sheets.
  8. Drop a generous teaspoon amount of cream cheese mixture in center followed by 1/2 teaspoon jam.
  9. Brush edges of cookies with water.
  10. Roll out remaining dough and place dough circles on top. Gently press edges together. Brush with water and sprinkle with sliced almonds. 
  11. Place in oven until golden, about 12-14 minutes.
  12. Combine powdered sugar and lemon juice and drizzle cooled cookies.
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