Preheat oven to 350°F (180°C). In a mixing bowl whisk together flour and salt, set aside.
With mixer blend together butter and sugar until combined. Mix in vanilla extract then add in flour, blend until mixture comes together. Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb in each cookie. Fill each with 1/4 - 1/2 tsp rasberry spread. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes. Add a little more spread if you'd like to and drizzle cookies with melted white chocolate.
Desert in glass
400g cream cheese
540g sour cream
150g powdered sugar
200g raspberry spread with vanilla
50ml sweet cream
100g white chocolate
100g dark chocolate
Mix cream cheese, sour cream and sugar in powder. Heat the sweet cream and melt the white chocolate in it and add it to cream filling. Leave cream filling 10 minutes in the refrigerator to tighten. In the following order fill the glass / jar: white cream filling, raspberry spread, white cream filling, raspberry spread, white cream filling. Sprinkle with melted dark chocolate and decorate according to desire.
Raspberry Jam Straws
1 sheet of puff pastry
2 tbsp raspberry jam
Preheat the oven to 200c and line two baking trays with parchment paper. Unroll the pastry and cut it in half width ways so that you have two equal sized rectangles. Spoon the jam onto one half and spread it all over the pastry. Place the other rectangle of pastry on top and press down. Cut the pastry widthways into strips of about 1/2 inch thick (or about a thumb width). Twist each strip, cut in half and place on the baking tray. Sprinkle each straw with a little powdered sugar. When all of the pastry strips are ready, bake in the oven for 10 minutes, turning half way.
Mix yogurt with raspberry spread and enjoy in the fantastic taste of homemade fruit yogurt.