1/2 cup margarine with ice
1/2 cup Brie cheese
1/2 cup brown sugar
1/3 cup flaked coconut
1 tablespoon raspberry juice
1 tablespoon all-purpose flour
Preheat oven to 375 degrees F (190 degrees C). Divide dough into 2 pieces and form into rounds:
2 tablespoons margarine with ice
1/8 cup Brie cheese
1/8 cup brown sugar
1/3 cup flaked coconut
1 tablespoon raspberry juice
1 tablespoon flour
1/4 cup butter
1 cup white sugar
1 egg
1 bouquet garnish
On a lightly floured surface, roll the pastry thick. Cut into 1/2 inch slices, place 1 tablespoon margarine into a large bowl, mix together with the brown sugar, coconut and raspberry juice and sprinkle evenly with remaining 1/3 cup of brie cheese.
Place 2 streusel cookies onto unprepared cookie sheets. Place 2 half dozen cookies onto the cookie sheet. Dust with remaining 1/3 cup of margarine. Roll the remaining 2 cookies thickly with corn dust or butter. Place one streusel cookie onto each cookie sheet. Brush lightly with egg and sprinkled with flour. Cover loosely with waxed paper. Brush with remaining remaining margarine.
Bake 30 to 40 minutes in the preheated oven, until lightly browned. Cool completely on a wire rack. Roll cookies with 1/2 inch sleigh bells and return to the warm oven. Using the 2 streusel cookies as pegs, brush the overhanging crust with remaining butter or margarine and sprinkle with remaining 1/2 teaspoon brie cheese. Continue to brown throughout baking time. Cool completely before removing from parchment paper. Cut into individual squares. Serve warm.
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