Raspberry Kisses

• 3 eggs
• 1/2 cup caster sugar
• 1 cup flour, sifted
• 25g butter, melted
• 125g tub PHILADELPHIA Spreadable Cream Cheese
• 1/2 cup cream, whipped
• 1/2 teaspoon vanilla essence
• 1/2 cup raspberry jam

1. Using electric beaters, beat the eggs and sugar for 6-8 minutes until pale and thickened.
2. Gently fold in the flour then the butter.
3. Spoon teaspoons of mixture onto a lined oven tray.
4. Allow room for spreading.
5. Bake at 180 degrees C for 10 minutes until golden.
6. Cool on a wire rack.
7. Combine the Philly*, cream and vanilla.
8. Spread some jam onto the underside of half the cakes.
9. Top with a dollop of Philly* mixture and sandwich with another cake.
10. Dust with icing sugar and serve immediately.

eggs, caster sugar, flour, butter, cream cheese, cream, vanilla essence, raspberry jam

Taken from www.kraftrecipes.com/recipes/raspberry-kisses-104268.aspx (may not work)