BERRY SHORTBREAD DREAMS
Raspberry jam adds fruity sweetness to these rich shortbread thumbprint cookies. They will absolutely melt in your mouth! -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate until dough is easy to handle, 1 hour. , Preheat oven to 350°. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam., Bake until edges are lightly browned, 14-18 minutes. Remove to wire racks to cool. , If desired, spoon additional jam into cookies. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.
Nutrition Facts : Calories 91 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 35mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT RASPBERRY BARS
While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
PECAN DREAMS
These cookies are a Christmas favorite. My Mother was given this recipe from a neighbor, and has been a Christmas staple in our family ever since. Give this one a try you won't regret it.
Provided by Douglas Poe
Categories Dessert
Time 1h
Yield 3 Dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees Fahrenheit.
- Combine butter, powdered sugar, vanilla, flour, pecans and water. You might have to add a little extra water if mixture is too dry.
- After all ingredients are mixed, roll into small balls.
- Place balls on an ungreased cookie sheet.
- Bake for 30 to 45 minutes.
- After cookies come out of oven, cover with powdered sugar; set aside.
- Cool completely.
- When cooled dust them with more powdered sugar.
RASPBERRY NUT DREAMS
Make and share this Raspberry Nut Dreams recipe from Food.com.
Provided by GingerlyJ
Categories Breads
Time 47m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 6
Steps:
- heat oven to 350.
- lightly spray 16 muffin cups with cooking spray.
- in a food processor, process nuts untll coarse chopped.
- add brown sugar and proces until combined.
- set aside.
- in same food processor process cream cheese, 2 tablespoons nut mixture and 1 tablespoon raspberry liquid.
- seperate dough unto 8 biscuits.
- seperate each into 2 layers.
- lightly press each round in bottom and up side of muffin cup.
- spoon 1 half of tablespoon cream cheese mixture into each dough lined cup.
- top evenly with raspberries.
- 1 tablespoon of nut mixture and 1 tablespoon of coconut.
- bake 14-22 minutes.
Nutrition Facts : Calories 200.2, Fat 11.5, SaturatedFat 4.4, Cholesterol 11.7, Sodium 324.7, Carbohydrate 22, Fiber 1.1, Sugar 8.7, Protein 3.3
RASPBERRY NUT BARS
Raspberry jam adds sweetness to these pretty bars from Beth Ask of Ulster, Pennsylvania. She revised the original recipe to reduce fat and calories. The end result is a treat so delicious you'll never know it's good for you. - Beth Ask
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream margarine and sugars. Beat in egg and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture. Stir in 1/2 cup pecans. , Spread half of the dough into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Combine jam and lemon juice; spread over dough. Dollop remaining dough over top. Sprinkle with remaining pecans. , Bake at 325° for 30-35 minutes or until lightly browned. Cool. Combine glaze ingredients; drizzle over bars.
Nutrition Facts : Calories 107 calories, Fat 5g fat, Cholesterol 6mg cholesterol, Sodium 88mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g protein.
RASPBERRY LEMONADE
The most refreshing pitcher of raspberry lemonade starts with homemade fresh raspberry syrup. Learn our recipe for pink lemonade here.
Provided by Al Sotack
Time 10m
Yield Makes about 7 cups; 8 to 10 servings
Number Of Ingredients 4
Steps:
- In a large pitcher, stir together 3 cups filtered or sparkling water, 1¼ cups fresh lemon juice, and 1 cup Raspberry Syrup. Add 2 cups ice and stir for 20 seconds to mix and chill. Garnish with lemon wheels and serve in ice-filled glasses.
RASPBERRY DREAM COOKIES
I got this recipe from a Taste of Home cookie book. These cookies are sublime. I made them for Christmas, but they would also be pretty for Valentine's Day. Try them and you will be delighted! Prep time include refrigeration time.
Provided by SteelerSue
Categories Dessert
Time 1h23m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add egg yolks, one at a time, beating after each addition.
- Add vanilla and lemon juice. Mix well.
- Combine flour and salt and gradually add to the creamed mixture. Mix well.
- Refrigerate for 1 hour.
- Divide dough into three portions.
- On a lightly floured surface, roll out each portion to a 1/4 inch thickness.
- Cut with a 2 1/2 inch round cookie cutter with crimped edges.
- Place an inch apart on an ungreased baking sheet.
- Bake at 350º for 8-10 minutes until edges just begin to brown. Remove to wire racks to cool.
- Spread raspberry jam on one cookie and top with another cookie to make a sandwich. Continue until all are sandwiches.
- Combine icing ingredients until a drizzling consistency is achieved. Drizzle over cookies.
RASPBERRY TREASURE DREAM BARS
This is a delicious bar cookie with a raspberry and chocolate layer between a shortbread bottom layer and a crumb topping top layer. These are Christmas tradition at our house.
Provided by akgrown
Categories Bar Cookie
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Combine shortbread layer ingredients with a fork or food processor until crumbly.
- Press into the bottom of a buttered 9x13 baking dish.
- Bake for 20-25 minutes at 350*, until lightly browned. Remove and let cool for 10 -15 minutes.
- Then spread the jam over the baked shortbread layer.
- Sprinkle chocolate chips over jam layer.
- Combine Crumb topping ingredients with a fork or food processor until crumbly then sprinkle over chocolate chip layer.
- Bake at 350* for 15-20 minutes. Until top layer is lightly browned.
Nutrition Facts : Calories 757.4, Fat 41.8, SaturatedFat 22.6, Cholesterol 84.6, Sodium 290.9, Carbohydrate 91.8, Fiber 2.7, Sugar 53.9, Protein 6.5
CRANBERRY DREAM BARS
This recipe came from Mr. Food, and was adapted from the Wisconsin State Cranberry Growers Association. These are very good and a little rich. You can use a store-bought bag of cranberries OR fresh cranberries.
Provided by Shellbelle
Categories Dessert
Time 1h
Yield 24-30 bars
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, combine 2 cups flour, the confectioners sugar, and butter. Mix with a fork or your hands until mixture starts to hold together.
- Press into the bottom of a 15" x 10" x 1" jelly roll pan. Bake for 15 minutes then remove from the oven.
- Meanwhile, in another large bowl, combine the eggs, granulated sugar, salt, and remaining 1/2 cup of flour; mix with a wooden spoon until smooth. Fold in the chopped cranberries. Spread mixture over the hot crust, and bake for 32 to 35 minutes.
- Remove from the oven; let cool then cut into bars.
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