Goldy Bears Red N Whites Recipes

GOLDY BEAR'S RED-N-WHITES

Goldy Bear's Red-N-Whites image

Make and share this Goldy Bear's Red-N-Whites recipe from Food.com.

Provided by kittycatnap

Categories Dessert

Time 33m

Yield 72 cookies

Number Of Ingredients 6

Ingredients

1 cup unsalted butter (softened)
3 ounces cream cheese (softened)
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
36 strawberries, small (hulled and halved)

Steps:

Set over to 350°F
In mixing bowl, beat the butter with cream cheese until well blended.
Beat in the sugar and vanilla, then stir in the flour until well mixed.
Using a 1/2-tablespoon measure, shape the mixture into small balls and place 2 inches apart on ungreased cookie sheets.
Make a small indentation in the top of each cookie with your thumb.
Carefully place a strawberry half, cut side down, in each indentation.
Bake for 12 to 18 minutes, or until very lightly browned.
Cool on racks.

Nutrition Facts : Calories 46.8, Fat 3, SaturatedFat 1.9, Cholesterol 8.1, Sodium 4, Carbohydrate 4.5, Fiber 0.2, Sugar 1.7, Protein 0.5

GOLDY BEAR'S SWEETHEART SANDWICH COOKIES

Goldy Bear's Sweetheart Sandwich Cookies image

Make and share this Goldy Bear's Sweetheart Sandwich Cookies recipe from Food.com.

Provided by kittycatnap

Categories Dessert

Time 45m

Yield 36 cookies

Number Of Ingredients 13

Ingredients

1/4 lb unsalted butter
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons unsalted butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
whipping cream

Steps:

FOR THE COOKIES --
Cream the butter with the sugar in a large bowl until light.
Beat in eggs and vanilla; set aside.
Sift the cocoa, flour, salt, baking powder, and baking soda together.
Stir the dry ingredients thoroughly into the butter mixture.
Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours.
Preheat the oven to 375F and butter 2 cookie sheets.
Using a teaspoon measure, roll level teaspoons of the dough into balls and place them 2 inches apart on the sheets.
Bake for 10 to 15 mins, until cookies are puffed and surfaces slightly dry and cracked.
Cool on racks.
FOR THE FILLING --
Cream the butter until light.
Beat in the vanilla and powdered sugar, adding whipping cream and continuing to beat until the consistency is like creamy frosting.
When the cookies are complete cool, spread about 1/2 tablespoon of iflling on the bottom of one cookie, then top with the bottom side of another cookie.
VARIATION --
For half a batch of vanilla-filled and half a batch of peppermint-filled cookies, add 1/8 teaspoon peppermint extract to half the filling. Tint the peppermint filling pink or green before filling half the sandwiches.

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