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Raspberry and Vanilla Cream Meatballs

Embark on a tantalizing journey with these delightful Raspberry and Vanilla Cream Meatballs, featuring a cookie base with a creamy center and vibrant raspberry jam.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Modern
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 250 g plain flour
  • 100 g impalpable sugar
  • 125 g cold butter
  • 1 piece egg
  • 5 g vanilla essence
  • 1 pinch salt
For the Filling
  • 200 g raspberry jam
  • 250 g cream cheese
  • 80 g impalpable sugar for cream
  • 5 g vanilla essence for cream
  • 150 g very cold milk cream
For Decoration
  • impalpable sugar for decoration

Method
 

Preparation
  1. Mix flour, impalpable sugar, and salt in a large bowl.
  2. Add cold butter and blend until a sandy texture forms.
  3. Add the egg and vanilla, forming a dough without over-kneading.
  4. Wrap in plastic and chill in the refrigerator for 30 minutes.
Baking
  1. Roll out the dough to about 5mm thick.
  2. Cut out circles of 7cm diameter and place them on a lined baking sheet.
  3. Bake in a preheated oven at 180°C for 10 to 12 minutes.
  4. Let cool completely.
Preparing the Cream
  1. In a separate bowl, whip together cream cheese, impalpable sugar, and vanilla until fluffy.
  2. Fold in the whipped cream and transfer the mixture to a piping bag.
Assembly
  1. On one cookie, pipe a ring of cream, add a layer of raspberry jam, and crown with another cookie.
  2. Dust with impalpable sugar.

Notes

Store these lovelies in an airtight container in the fridge for up to three days. You may prepare the cookies in advance and assemble them just before serving. For extra flair, consider drizzling some fresh raspberry sauce atop the assembled cookies.