• 4servings
  • 517calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 package (18 ounces) refrigerated sugar cookie dough

  2. 1 container (8 ounces) whipped cream cheese

  3. 1/2 cup sifted powdered sugar, divided

  4. 2 tablespoons Cointreau, Grand Marnier or brandy, divided

  5. 2 cups fresh or frozen blueberries, thawed

  6. 2 cups sliced fresh raspberries or strawberries

Instructions Jump to Ingredients ↑

  1. Roll cookie dough to 1/4-inch-thick disc. Cut 4 (3-inch) cookies using desired shaped cookie cutter; place on nonstick baking sheet. Cut out 1- to 2-inch cookies using desired shaped cookie cutter with remaining dough scraps. Bake according to package directions.

  2. Beat cream cheese, 1/4 cup sugar and 1 tablespoon liqueur until smooth; set aside.

  3. Combine blueberries, remaining 1/4 cup sugar and remaining 1 tablespoon liqueur in food processor or blender; process until smooth. Pour mixture through fine-meshed sieve, discarding skins.

  4. Place large cookies on serving plates; spoon cream cheese mixture over top. Arrange smaller cookies and raspberries on top. Spoon blueberry sauce around Napoleons.


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