Raspberry Pillow Cookies Recipes

RASPBERRY RIBBON COOKIES

Steps:

• Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days.
• Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet.
• Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 2 parts. Shape each part into a rope about 12 inches long by rolling between your hands and the work surface. Place ropes on the baking sheet. Either the side of your finger or with the handle of a wooden spoon, make an indentation down the center of each strip.
• Bake for 10 minutes at 350 degrees. Meanwhile, put the jam into a small heavy duty zip-top plastic bag, (the type without a pleat). Snip a small hole in the corner of the plastic bag and press jam down the center of the partially baked cookies. Return to the oven and bake 5 minutes longer or until the cookies are lightly browned.
• Meanwhile, mix the powdered sugar, lemon juice and enough water to make a frosting thin enough to drizzle over the cookies.
• While the cookies are still warm, cut them diagonally into 1-inch lengths. Drizzle with the frosting. Cool completely before removing from the pan or from the parchment paper.

RASPBERRY SPARKLE DROP COOKIES

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.

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.

STRAWBERRY PILLOWS

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.

RASPBERRY PINWHEEL COOKIES

Steps:

• In large bowl, combine butter and cream cheese with sugar; add egg, juice and lemon zest.
• Continue beating till light and fluffy.
• Sift flour and baking soda together.
• Gradually add to creamed mixture.blending after each addition.
• Chill for 1 hour.
• Preheat oven to 350°F.
• Lightly grease cookie sheet, divide dough into three portions.
• Working on floured surface, roll each portion into a rectangle about 9x10 inches and 1/8 inch thick. Trim edges.
• Brush with 1/3 cup raspberry jam and roll up.
• Repeat with remaining dough. Cut rolls in slices and place on cookie sheet.
• Bake for 10-12 minutes or till firm.
• When done, transfer to racks and let cool completely.