RASPBERRY PILLOW COOKIES RECIPE
I have been waiting to share this awesome Raspberry Pillow Cookies recipe with you for a few days now, lol. I almost had it posted the whole time, but I...
Provided by Jenn
Categories Cookies
Time 7m
Yield 6
Number Of Ingredients 10
Steps:
- Instructions Preheat oven to 375 degrees. Line cookie sheets with parchment paper. Add butter and both sugars into a medium bowl and cream together with electric mixer until it's a nice fluffy consistency.Cream butter and both sugars with an electric mixer until fluffy. Add one egg at a time and mix into the creamed mixture of butter and sugar. Add vanilla and almond extract and mix for about another minute. Sift together the flour, baking powder, and salt into a separate bowl. Once sifted add 1/3 of the dry ingredients to the wet ingredients and mix well and repeat mixing fully after each addition. Using your hands form dough into a ball and wrap with plastic wrap. Place dough ball into the refrigerator for at least 1-2 hours or until cool and firm. Remove from fridge and allow the dough to soften which normally takes about 15 minutes. Add flour to your rolling pin and cutting board or counter (wherever you are rolling the dough out) and roll out the cookie dough. Using a medium round cookie butter cut out the cookies and line half the cookies on your prepared cookie sheet and leave the other cut cookies behind to top the cookies already on the cookie sheet. Add 2 teaspoons of preserves in the center of each of the cookies, dip your finger into a small bowl of water and run it around the edge of the cookie and place the top of the cookie on the bottom half with the preserves in the center and slightly press the dough down around the sides to seal the top and bottom together. Bake cookies at 350 degrees for about 9 to 10 minutes or until finished. Remove cookies and allow them to cook on your lined cookie sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts : Nutrition facts 200 calories 20 grams fat
CHOCOLATE RASPBERRY PILLOWS
Yummy little treats from the puff pastry site. If you haven't tried puff pastry yet, this is a good way to start. Also try Parmesan Cheese Twists!
Provided by Sharon123
Categories Dessert
Time 40m
Yield 32 Pastries
Number Of Ingredients 5
Steps:
- Thaw pastry sheets at room temperature 30 minutes.
- Unfold 1 pastry sheet on a lightly floured surface. Roll into approximately 16" square. Mix egg yolks and water. Brush pastry lightly with egg mixture. Cut pastry sheet into sixteen 4"x4" squares. Place 1 teaspoon chocolate and 1 heaping tbls. raspberries in center of each square. Fold over one corner diagonally to form a triangle and press firmly on both edges to seal. Press down along sealed edges with tines of a fork, and prick once in center. Repeat with remaining pastry sheet, chocolate and raspberries. Brush all with remaining egg mixture.
- Place filled pastries among 3 large ungreased or parchment-lined baking sheets. Freeze until firm, about 15 minute Preheat oven to 375°F
- Bake for 15 minutes or until puffed and golden. Serve warm, sprinkled with confectioners' sugar.
- Makes 32 pastries.
RASPBERRY SPARKLE DROP COOKIES
Betty Binder of Williamstown, Michigan uses Splenda and sugar-free gelatin to give these guilt-free cookies their sweetness. You can alter the gelatin flavor and color to your liking.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the shortening, butter and sugar until well blended. Beat in egg and vanilla. Combine the flour, baking powder, and baking soda; gradually add to butter mixture and mix well., Shape into 1-in. balls; dip tops in gelatin. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 8-10 minutes or until edges are golden brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 92 calories, Fat 6g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 56mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
STRAWBERRY PILLOWS
Make cookie trays extra special with these mini pie look-alikes stuffed with sweet strawberry preserves. Yum! -Amy Sauerwalt, Columbia, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 2 hours., Preheat oven to 375°. On a 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 ungreased baking sheets. Place 1/2 teaspoon preserves in the center of each circle; top with remaining circles and press edges lightly with a fork to seal. Cut slits in the top of each cookie. Bake until edges are light brown, 7-9 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 83 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 36mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
PILLOW COOKIES
I found this in my collection of cookies that I have made in the past for Christmas. I am not sure where the original recipe came from. On the recipe I wrote, "made in '93 - VERY Good!" They are a little labor intensive & I think that is why I don't make them every year. I think I will be making them this year. NOTE: Prep time does not include "resting time" overnight in the refrigerator. NOTE: Estimated yield (can't recall).
Provided by Sweet PQ
Categories Dessert
Time 35m
Yield 3-4 dozen
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2508.4, Fat 177.2, SaturatedFat 56.1, Cholesterol 566.7, Sodium 582.4, Carbohydrate 198.9, Fiber 13.5, Sugar 83.3, Protein 49.7
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