ANGEL PILLOWS
Soft and moist cookies made with apricot preserves. Coconut and pecans are interchangeable according to your taste. These are also really good using peach preserves.
Provided by COOLERDOT
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
- In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1 tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 22.6 g, Cholesterol 5.3 mg, Fat 10.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 83.9 mg, Sugar 13.2 g
CUPID'S CUPS
Experience love at first bite with these Cupid's Cup desserts. Fruity JELL-O meets COOL WHIP in this uncomplicated Cupid's Cup treat. Make for Valentine's or Galentine's Day, or simply for your next party.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 8 servings, 2/3 cup each
Number Of Ingredients 7
Steps:
- Draw heart design or write Valentine's Day message in each of 8 (6-oz.) clear plastic cups by piping chocolate onto insides of cups. Refrigerate until chocolate is firm.
- Add 1 cup boiling water to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in 1 cup cold water; pour into prepared cups. Refrigerate 1 hour or until gelatin is firm.
- Add remaining boiling water to remaining gelatin mix; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in COOL WHIP; spoon over gelatin layer in cups. Refrigerate 3 hours or until firm. Decorate as desired.
Nutrition Facts : Calories 120, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CUPID'S COUPE
Provided by Molly O'Neill
Categories weekday, dessert
Time 20m
Yield Four servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Brush the phyllo sheet with butter and sprinkle with confectioners' sugar. Cut the sheet in half crosswise and then lengthwise to make 4 rectangles. Make a fan by taking the short side of 1 of the rectangles and gathering it together like pleats on a skirt, pinching the pleats together to make them stick. Place on a parchment-lined baking sheet. Repeat with remaining rectangles. Bake until light brown, about 5 minutes. Set aside.
- Place a scant pint of the strawberries in a blender and puree, stopping as necessary to scrape sides of jar. Pass the puree through a fine sieve so you are left with only a thick liquid. Set aside. Whip cream to soft peaks. Add the sugar and the lime zest. Whip to stiff peaks. Coarsely chop enough of the remaining strawberries to make 1/2 cup. Stir them into the cream mixture. Stir in the strawberry puree.
- Thinly slice the remaining strawberries. Either use a small heart-shaped cutter to cut hearts out of the strawberry slices or trim them into heart shapes with a small knife. Press several of the strawberry hearts in a decorative, asymmetrical pattern against the inside of each of 4 wineglasses. Spoon in the mousse. Top with a layer of strawberry hearts. Place the narrow end of each fan into the mousse. Serve immediately.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 26 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 48 milligrams, Sugar 25 grams, TransFat 0 grams
PILLOWCASE COOKIES
These soft, slightly sweet sugar cookies have the flake and softness of a scone or a biscuit. They're just the right level of sweetness without being overkill. According to Alzina Toups, a chef who specializes in Cajun cuisine, before heading back to the oyster reef during the long cold winters, oystermen from Lafourche Parish would take pillowcases full of these sweet cookies to remind them of home. They were meant to survive the cold and the moisture on the reefs so the texture is a cross between a sugar cookie and hard tack. Store in an airtight container at room temperature up to 1 week.
Provided by thymeforpineapple
Time 2h35m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 18.6 g, Cholesterol 18.3 mg, Fat 4.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 2.6 g, Sodium 96 mg, Sugar 8.6 g
CUPID'S PILLOWS
Make and share this Cupid's Pillows recipe from Food.com.
Provided by youngdovefarm
Categories Dessert
Time 1h2m
Yield 16 pillows, 16 serving(s)
Number Of Ingredients 5
Steps:
- Roll a single puff pastry sheet into about a 16" square.
- Brush pastry lightly with egg white.
- Cut pastry sheet into sixteen 4"x4" squares.
- Place about 1 teaspoon chocolate and one raspberry in center of each square. (I put a piece of chocolate inside the raspberry too).
- Fold to form a triangle and press firmly on both edges with a fork or pastry crimper to seal.
- Prick the center of the pastry with a fork.
- Repeat until all are completed; put filled pastries onto large un-greased sheets. Freeze 30 minimum minutes.
- Pastries can be fully frozen individually at this point and sealed in a heavy-duty bag for later use.
- Preheat oven to 375°F.
- Bake 17 minute or until puffed and golden.
- Toss in confectioners sugar and let cool or the inside will burn your mouth! They taste better when cooled to just above room temperature.
Nutrition Facts : Calories 162.7, Fat 8.7, SaturatedFat 3.1, Cholesterol 0.3, Sodium 42.1, Carbohydrate 19.4, Fiber 1.9, Sugar 10.1, Protein 2
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