BLACKBERRY PEEKABOO COOKIES
My grandmother bakes this recipe every year for the holidays. She uses homemade blackberry jam that she makes fresh every summer. These cookies are so delicious! -Jacquie Franklin, Hot Springs, Montana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen
Number Of Ingredients 9
Steps:
- Cream butter, shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto parchment-lined baking sheets. Spread 1 teaspoon spreadable fruit in the center of each circle; top with remaining circles, pressing edges lightly to seal., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 162 calories, Fat 6g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 179mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
RASPBERRY PEEK-A-BOOS
A classic recipe from Betty's 1964 "Bisquick Cookbook," these easy frosted muffins overflow with juicy fresh raspberries.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin cups.
- In small bowl, toss raspberries, 2 tablespoons of the granulated sugar, the nutmeg, cinnamon and lemon juice. Set aside.
- In medium bowl, mix Bisquick mix, remaining 2 tablespoons granulated sugar and the butter. Add milk all at once; stir with fork into soft dough. Beat 20 strokes.
- Spread a tablespoonful of dough in bottom of each muffin cup. Top each with 1 tablespoon raspberry mixture. Drop slightly less than 1 tablespoonful of dough onto berries.
- Bake 10 to 15 minutes or until golden brown. Remove from muffin pans immediately after baking. Cool slightly.
- Meanwhile, in small bowl, stir together Glaze ingredients until easy to drizzle. Drizzle over muffins.
Nutrition Facts : ServingSize 1 Serving
PEEK -A-BERRY BOO COOKIES
This was publish in the Baking Sheet of King Arthur Flour recipe booklet publication. It was a recipe makeover of an original recipe that belonged to Valerie Gardner of Idaho. They are oatmeal cookies with a spoonful of jam in the middle, covered with more oatmeal cookie dough. The jam peeks out of the center of the oatmeal cookie.
Provided by Marz7215
Categories Dessert
Time 30m
Yield 48 cookies, 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F; line two cookie sheets with parchment paper.
- Cream together butter and shortening. Add the sugars, and beat until fluffy. Beat in the egg, water and almond extract.
- In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Add to the butter mixture and mix until evenly combined. Stir in the oats. Scoop by the tablespoon onto baking sheets, make a dent on top with your thumb (or the top of the almond extract bottle, which is the perfect size). Place 1 tsp of raspberry preserves on each cookie. Top with a small amount of cookie dough (1/2 to 1 level teaspoonful, a blob about the size of a peanut M&M candy).
- Bake for 12 to 14 minutes until golden brown around the edges. Remove from the oven and cool on the sheet for 5 minutes before transferring to a rack to complete cooling completely.
Nutrition Facts : Calories 278.3, Fat 10.7, SaturatedFat 4.6, Cholesterol 22.8, Sodium 191.8, Carbohydrate 43, Fiber 1.4, Sugar 23.4, Protein 3.3
PEEK-A-BOO BATTENBERG CAKE
A stunning rose and almond sponge in the distinctive checkered pattern, hidden in sweet marzipan icing
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 2h20m
Yield Makes a tall 18cm cake
Number Of Ingredients 21
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line the base of 2 x 18cm round sandwich tins with baking parchment.
- Start with the almond sponge: put all the ingredients in a bowl and beat with an electric whisk until the mix comes together smoothly. Weigh the mixture and spread exactly half into each tin. Bake for 30 mins - when you poke a skewer into the middle, it should come out clean. Cool in the tins for 15 mins, then carefully turn out onto wire racks to finish cooling while you make the second sponge.
- Clean the tins, then grease and line as above. Beat together the butter, sugar, flour, ground almonds, eggs, vanilla, rose water and milk as above. When smooth, beat in a little pink food colouring, bit by bit, until you get a nice colour - it will fade a little during baking, so you can go slightly stronger than you want the finished sponge. Weigh, divide between the tins and bake as above. Cool in the same way.
- Once the sponges are cool, cover gently and chill for 30 mins - this will make cutting them easier and neater.
- Unwrap the sponges and, if they have domed in the centre, trim to flatten. Cut a 6cm diameter circle out of the centre of each sponge (a 6cm biscuit cutter is ideal, or make yourself a paper template) and set aside. Then cut a 12cm diameter circle from the centre of each sponge by tracing a knife around a plate of the same diameter (or use another paper template). So from each sponge you should end up with a 6cm circle, a 12cm ring and an 18cm ring.
- Swap the middle rings of the almond sponges with the middle rings from the rose sponges, and fit the cut pieces back together. Handle the sponges very gently, to avoid cracking or crumbling up the edges too much. You should end up with 4 sponges that look like targets.
- Heat the apricot jam to melt, then sieve and stir in the rose water. Brush some over the top of one of the sponges and top with an alternating sponge. Repeat to stack up all the layers. Sit the cake on a serving plate or cake stand.
- Dust your work surface with a little icing sugar and roll out your marzipan until big enough to cover the cake (use a piece of string to measure the cake; see tip below). Brush some more jam all over the top and sides of the cake. Use your rolling pin to lift up the marzipan onto the cake, then ease it down the sides, pressing to stick. Trim the marzipan from the base, then decorate the cake as you like. Cut into wedges and serve with tea. Will keep for three days in an airtight container.
Nutrition Facts : Calories 964 calories, Fat 51 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 113 grams carbohydrates, Sugar 89 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
PEEK-A-BOO CARAMILK COOKIES
So called, because there is a piece of caramilk bar hidden in the middle of each cookie. I've adapted the recipe from Canadian Living. The picture was taken while they were still warm.
Provided by Chef Dee
Categories Dessert
Time 10m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Melt the chocolate chips in the microwave.
- Beat butter with sugar, then beat in eggs.
- Add melted chocolate and vanilla.
- Beat.
- Whisk together the dry ingredients.
- Stir this by hand into the butter mixture.
- Cover and chill for 30 minutes.
- Break each Caramilk bar into squares.
- Roll dough into balls using 1 tablespoon of dough.
- Make an indentation in the dough, and put the caramilk square into it, seal the dough around it.
- Reshape into a nice circle and press down slightly.
- Bake on sprayed pans@ 375° for 10 minutes.
Nutrition Facts : Calories 114.2, Fat 5.6, SaturatedFat 3.3, Cholesterol 26.3, Sodium 109.5, Carbohydrate 14.8, Fiber 0.6, Sugar 7.5, Protein 1.6
PEEK A BOO CRY BABY COOKIES
read in an Amish book that these were named because they were given to a fussy child to quiet them...sounds good to me!
Provided by grandma2969
Categories Dessert
Time 1h12m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter with sugar, add egg and vanilla till blendd.
- gradually fold in flour, working by hand till blended.
- chill in refrigerator -- 1-2 hours.
- preheat oven to 350* -- grease and flour a cookie sheet --
- on floured surface -- roll dough out to 1/4" thickness.cut into 2" squares and transfer half to cookie sheet.brush lightly with beaten egg white -- and place a small spoonful of mixed peel which has been combined with 1/2 cup granulated sugar, in center of each square.
- cut a 1/2" opening in remaining squares.
- place on top of squares with filling.
- pressing edges together to seal.
- bake 12-15 minutes or till golden.
- transfer cookies to rack to cool -- .
Nutrition Facts : Calories 1599.4, Fat 70.6, SaturatedFat 44, Cholesterol 183, Sodium 523.5, Carbohydrate 236.4, Fiber 11, Sugar 152, Protein 15.7
THE ESSENTIAL CRUNCHY OATMEAL COOKIES (KING ARTHUR FLOUR)
Make and share this The Essential Crunchy Oatmeal Cookies (King Arthur Flour) recipe from Food.com.
Provided by Pardeemom
Categories Drop Cookies
Time 20m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 325. Line cookie sheets with parchment.
- In a large mixing bowl, cream together the sugars, butter, shortening, salt, baking powder, spices and vanilla, beating until smooth.
- Beat in the egg.
- Stir in the oats and flour, then the raisins and nuts.
- Drop the dough by the tablespoonful onto the prepared cookie sheets. Using the flat bottom of a drinking glass dipped in sugar, flatten each ball of dough to about 1/4 inch.
- Bake the cookes for about 20 minutes, until they're golden brown; these are supposed to be crunchy, so don't underbake them.
- Remove them from the oven and transfer to a rack to cool.
Nutrition Facts : Calories 116.8, Fat 6.2, SaturatedFat 2.1, Cholesterol 9.5, Sodium 59.7, Carbohydrate 14.6, Fiber 0.9, Sugar 8.4, Protein 1.5
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