• 3/4 cup sugar
• 1-1/3 cups butter
• 2 eggs, divided
• 3-3/4 cups flour
• 3/4 lb. Driscoll's raspberries, rinsed and drained
• 1 envelope unflavored gelatin
• 1-1/2 Tbs. cold water
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1-1/2 Tbs. lemon juice
• 1 Tbs. cherry brandy, if desired

In mixing bowl, combine sugar and butter. Beat until smooth. Add one egg and mix until combined. Slowly add flour and gently mix until well blended. Remove dough from bowl and cover with plastic wrap. Chill until dough is firm, about 2 to 3 hours.

Pre-heat oven to 350°F. Roll dough out evenly on a lightly floured surface to 1/4 inch thickness. Using a 4 inch-6 inch cookie cutter (use the shape of your choice) cut out shapes and place on greased cookie sheet. Break remaining egg into small bowl and beat slightly with fork. Using a small brush, lightly brush egg wash on each cookie top. Allow to dry for a few minutes. Bake until golden brown, about 10 to 12 minutes. Cool on a rack.

To prepare Raspberry Puree: Place berries in a blender or food processor and blend until smooth. Strain into medium bowl and set aside.

To prepare Raspberry Mousse: Line the bottom of an 8 inch or 9 inch cake pan with aluminum foil. Smooth foil. Set aside. Pour water in small bowl and sprinkle gelatin over. Stir and let stand. In large mixing bowl, beat cream to soft peaks. Gently fold in raspberry puree, sugar, lemon juice and brandy, if desired, until well blended.

Set bowl of gelatin in a saucepan over simmering water. Heat until hot and gelatin dissolves. Add small amount of whipped cream mixture to heated gelatin and whisk thoroughly. Stir gelatin mixture into remaining whipped cream and blend well. Turn into prepared cake pan. Spread evenly.

Freeze mixture until firm, about 4 to 6 hours. To unmold, dip bottom of mousse pan briefly in a shallow pan of warm water to loosen mixture. Flip pan face down onto non-stick cookie sheet. Tap to loosen contents. Remove pan and aluminum foil. Dip a 2 inch-4 inch cookie cutter (you choose the shape) into hot water. Cut shapes out of raspberry mousse mixture, dipping the cutter in hot water as necessary.

Allow raspberry mousse shapes to warm slightly, about 15 to 20 minutes at room temperature. Place on cookies. Top with golden and red raspberries. Sprinkle with powdered sugar and serve.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 1610, fat 109.1g, 60% calories from fat, cholesterol 422mg, protein 19.3g, carbohydrates 141.6g, fiber 8.7g, sugar 58.9g, sodium 87mg, diet points 40.0.

Dietary Exchanges: Milk: 0.4, Vegetable: 0.0, Fruit: 0.7, Bread: 5.0, Lean meat: 0.4, Fat: 21.1, Sugar: 2.7, Very lean meat protein: 0.2

  view detailed nutritional information