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Chocolate and Raspberry Creme Cookies



  • 6 tablespoons butter, softened
  • 1/3 cup butter-flavored shortening
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups Hershey's Raspberry Creme filled baking pieces


  1. Heat oven to 350 degrees F.
  2. Beat butter and shortening in large bowl until well blended.
  3. Add brown sugar and granulated sugar; beat thoroughly.
  4. Add egg and vanilla extract, beating until well blended.
  5. Stir together flour, baking soda and salt; gradually beat into butter mixture. Stir in baking pieces.
  6. Drop by rounded teaspoons onto ungreased, parchment paper-lined cookie sheet.
  7. Bake 10 to 12 minutes or until edges are lightly browned.
  8. Cool slightly; remove from cookie sheet to wire rack.
  9. Cool completely.

Makes about 3 1/2 dozen cookies

For Chocolate cookie variation; decrease flour to 1 cup; add 1/3 cup cocoa.

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