Raspberry Pillow Cookies Recipes

RASPBERRY FILLED SUGAR COOKIES

Steps:

• In the bowl of a stand mixer or using a hand mixer, combine the softened butter with the sugar until smooth. Add the milk, vanilla and egg and mix for another 2 minutes.
• In a separate bowl, combine the flour, baking powder, and salt. Slowly add in the flour mixture and mix until just thoroughly combined. Shape the dough into 2 equal sized balls, wrap them with saran wrap and place into the fridge to chill for 30 minutes.
• and line two baking sheets with parchment paper or a silicone baking mat. Working with the first ball of dough, roll the dough out on a very floured surface until about 1/4″ thick. Use a large cookie cutter to cut cookies out of the dough until the dough is all used and place them 2 inches apart on cookie sheets.
• Place a teaspoon of jam in the center of each cookie. Roll out the second ball of dough and cut the same amount of cookies as prepared with the first ball. Top each cookie on the baking sheet with another cookie, and press the edges to seal. Use a fork to crimp the edges and ensure they're sealed. Prick small holes with the fork into each of the cookies.
• Bake the cookies for about 8 minutes, or until the edges are slightly browned. Remove the cookies from the oven and allow to cool on the cookie sheet for a couple of minutes, before transferring the cookies to a wire rack to cool completely.
• Prepare the icing by combining the melted butter, vanilla, milk and powdered sugar until smooth. Add more milk or powdered sugar until you have a smooth consistency. Top each cookie with about a tablespoon of icing and allow to set.

CHOCOLATE RASPBERRY PILLOWS

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.

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.

RASPBERRY SWIRL COOKIES

Steps:

• Stir butter until smooth. Beat in sugar. Add egg and vanilla; beat well.
• In a separate bowl combine flour, baking powder, and salt. Add to creamed mixture, beating well.
• Shape dough into a ball. Wrap in plastic wrap and chill 2 hours.
• Meanwhile, combine all ingredients for raspberry filling.
• On floured wax paper roll dough into a 12x9 inch rectangle. Spread Raspberry Filling evenly to within 1/2-inch of edges. Carefully roll dough jellyroll fashion, starting at long end and peeling wax paper from dough as you roll. Pinch side seam to seal (leave ends open). Wrap in plastic wrap and chill 1 hour.
• Unwrap and cut into 1/4-inch slices. Place 2-inches apart on greased cookies sheets. Bake at 375° for 8-10 minutes or just before cookies begin to brown.