Pillow Cookies Food

WALNUT PILLOW COOKIES RECIPE

Steps:

• To make the dough, put the flour, 1/2 cup sugar, baking powder, salt, and lemon zest in the bowl of a food processor and pulse a few times to combine. If mixing by hand, whisk together in a large mixing bowl.
• Add the cold butter and pulse until the mixture appears sandy with pea-sized bits of butter. If mixing by hand, cut in the cold butter using a pastry blender or two knives.
• Pulse in the egg and the egg yolk. When the dough starts to form large clumps, transfer the dough to a floured work surface. Using floured hands, fold the dough into itself until fully incorporated. The dough should come together easily and should not feel too sticky.
• Form the dough into a ball and divide in half. Shape each half into 1-inch-thick rectangles. Wrap each in plastic wrap and refrigerate for at least 1 hour.
• To make the walnut filling, process the walnuts, milk, melted butter, cinnamon, the egg white, and the remaining 1/2 cup of sugar in a food processor until the walnuts are finely ground and the filling is thick.
• Preheat the oven to 350 degrees Fahrenheit.
• Take the dough out of the refrigerator. Roll out each piece of dough on a floured work surface to a long rectangle, about 24 inches long by 5 inches wide.
• Spread half of the filling lengthwise down the center of each.
• Starting on the long side, fold the dough over the filling. Brush the opposite edge with water and fold over the top. Gently press the seams to seal.
• Cut each rectangle into 1-inch strips. Place them seam-side down on parchment-lined baking sheets, spacing them about 1 to 2 inches apart. They won't spread much in the oven.
• Bake the cookies for 20 minutes, or until the edges are golden brown. Cool for 5 minutes before removing from pans and transferring to wire racks to cool completely.
• Serve and enjoy!

PILLOW COOKIES

Steps:

• Dough:.
• Sift flour, then measure. Cut the butter into the flour.
• Beat egg yolks well & mix with the cream. Add to flour mixture.
• When dough is well-mixed, shape into small walnut-sized balls.
• Place in the refrigerator overnight.
• Filling:.
• Beat the egg whites stiff, then beat in the icing sugar slowly.
• Add the nuts and mix well.
• To Assemble Cookies:.
• Preheat oven to 375*. Roll out each dough ball "thin" on a floured surface.
• Place 1 teaspoon filling on each.
• Fold the dough over to the shape of a pillow.
• Bake @ 375* for 10 minutes. The cookies will stay a very light colour.
• Dust with icing sugar.

PILLOWCASE COOKIES

Steps:

• Whisk flour, sugar, baking powder, and salt together in a large bowl until combined. Grate in cold butter; stir mixture together until mixture resembles coarse crumbs. Stir in beaten egg and yolk, milk, and vanilla until mixture begins to come together.
• Transfer to a lightly floured work surface and knead until dough comes together, 3 to 5 kneads. Shape into a disk, cover with plastic wrap, and refrigerate until chilled, about 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C); position an oven rack in the middle of the oven. Line 2 large, rimmed baking sheets with parchment paper.
• Roll dough on a heavily floured surface to a thickness of 3/8 inch. Cut cookies with a 2 1/2-inch circle cutter, rerolling scraps as needed.
• Transfer to the prepared baking sheets, 1 inch apart. Freeze, uncovered, for 15 minutes.
• Bake one tray at a time in the preheated oven until edges are golden brown, 10 to 12 minutes. Let cool on the pan, for 2 minutes, then transfer to a wire rack and let cool completely, about 15 minutes. Repeat with remaining tray.

ANDES SURPRISE PILLOW COOKIES

Steps:

• Preheat oven to 400 degrees.
• In a large mixing bowl, combine sugar, butter*, egg and vanilla. Use an electric mixer to beat until light and fluffy.
• Add flour, baking powder and salt. beat until a soft dough forms.
• Divide dough in half. On a well-floured surface, roll half of the dough into a 14 x 9 inch rectangle.
• Arrange the mints evenly on dough, forming 7 rows of 7. (I only managed 6 rows of 7). Leave enough room between the mints for your index finger to fit. Press the mints into the dough slightly, this will help keep them still when the top layer of dough is applied.
• Between 2 sheets of waxed paper, roll the remaining dough into a second 14 x 9 inch rectangle. I recommend taping the bottom piece to the counter, or the sliding around will make you nuts.
• Remove the top sheet of wax paper, you can save it to cool the finished cookies on or discard it.
• The recipe says to: Carefully turn second rectangle over mint-topped dough, matching edges. (I found this impossible, the dough slides off the waxed paper before you are positioned and attempting to lift it only results in tearing the dough and moving your mints all hither and yon.)
• I recommend instead: Gently roll the second layer up loosely. Position two edges and slowly unroll over the mint covered dough.
• Remove remaining waxed paper.
• Using a pizza cutter or a scalloped-edge pastry wheel, cut dought evenly between mints.
• Gently press edges of pillows to seal.
• Place pillows on an ungreased cookie sheet and bake for 7-10 minutes or until edges are light brown.
• Cool completely before storing.
• *sometimes I use 1 cup of butter flavored shortening + 3-4 tablespoons water instead of butter.

ALMOND PILLOW COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well., Divide dough into fourths; cover and refrigerate for 2 hours or until easy to handle. In a small bowl, combine almond paste, sugar, egg white and vanilla until blended., Roll one portion of dough to 3/8-in. thickness. Working quickly, place scant teaspoonfuls of filling 2-1/2 in. apart over half of dough. Fold dough over; press down around filling to seal. Cut out cookies using a scalloped round 2-1/4-in. cutter. Reroll scraps if desired; repeat with remaining dough and filling., Bake at 350° for 10-14 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar.