"We make sugar cookies and fill them with a tangy raspberry cream cheese. They taste best after they've been refrigerated for at least 45 minutes.—Heidi Farnworth, Riverton, Utah..."
INGREDIENTS
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1/2 cup white baking chips
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1/4 cup heavy whipping cream
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6 ounces cream cheese, softened
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1/4 cup red raspberry preserves
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1 package sugar cookie mix
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1/2 cup butter, softened
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1 large egg