Ingredients

Filling

• 10 g Tree Top Raspberry Concentrate
• 118 g Tree Top Low Moisture Raspberry Flake Powder
• 1 g cinnamon
• 118 g water
• 67 g super fine sugar

Raspberry Cookie

• 22 g Tree Top Raspberry Concentrate
• 54 g Tree Top Dried Apple Powder
• 227 g butter
• 150 g sugar
• 100 g eggs, beaten
• 156 g flour
• 1 g nutmeg

Directions

Raspberry Cookie:

Preheat oven to 375 F.

Cream butter, concentrate, and sugar until combined. Add the eggs, flour, dried apple powder and nutmeg. Combine thoroughly. Place by rounded teaspoon onto sheet pans and flatten into rounds. Bake for about 10 minutes or until a light golden color.

Yield: approx. 60 cookies.

Filling:

Combine all ingredients until thoroughly incorporated. Spread onto one side of cooled cookie rounds and place another on top. Dust with confectioners’ sugar, if desired.