INGREDIENTS:For Dough: 3/4 cup sugar 1 1/3 cups butter 2 eggs, divided 33/4 cups flourFor Raspeberry Puree: 2 6-oz. packages Driscoll’s raspberries, rinsed and drainedFor Raspberry Mousse: 1 envelope unflavored gelatin 1 ½ Tbsp. cold water 2 cups whipping cream as needed, raspberry puree ¼ cup powdered sugar 1-2 Tbsp. lemon juice 1 Tbsp. cherry brandy, if desired DIRECTIONS:In mixing bowl, combine sugar and butter for dough. Beat until smooth. Add one egg and mix until combined. Slowly add ...
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