Raspberry Cream Cookie Towers

Elevate your dessert spread with these stunning Raspberry Cream Cookie Towers, combining crisp, homemade cookies with layers of whipped cream and fresh raspberries. Perfect for special occasions or as an elegant treat to enjoy any day.

Ingredients:

For the Cookies:

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

For the Cream Filling:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For Assembly:

Fresh raspberries
Powdered sugar for dusting

Instructions:

Prepare the Cookies:

Preheat your oven to 350°F (175°C).
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla.
Gradually blend in the dry ingredients until the mixture forms a dough.
Roll out the dough and use a cookie cutter to cut into circles. Place on a baking sheet lined with parchment paper.
Bake for 8-10 minutes or until edges are lightly browned. Let cool on a wire rack.

Make the Cream Filling:

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Assemble the Cookie Towers:

Place one cookie on a plate. Pipe or spoon a layer of whipped cream onto the cookie, then add a few raspberries.
Place another cookie on top and repeat the layering of cream and raspberries.
Top with a third cookie, a final dollop of cream, and a raspberry or two.

Garnish:

Dust with powdered sugar before serving.