ALMOND PILLOW COOKIES RECIPE: HOW TO MAKE IT
Family and friends can't resist buttery cookies with a soft almond center. The confectioners' sugar on top looks like a dusting of snow. —Laura McDowell, Lake Villa, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 40 minutes
Cook Time 10 minutes
Yield about 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well., Divide dough into fourths; cover and refrigerate for 2 hours or until easy to handle. In a small bowl, combine almond paste, sugar, egg white and vanilla until blended., Roll one portion of dough to 3/8-in. thickness. Working quickly, place scant teaspoonfuls of filling 2-1/2 in. apart over half of dough. Fold dough over; press down around filling to seal. Cut out cookies using a scalloped round 2-1/4-in. cutter. Reroll scraps if desired; repeat with remaining dough and filling., Bake at 350° for 10-14 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 183 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 129mg sodium, CarbohydrateContent 21g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
PILLOWCASE COOKIES | ALLRECIPES
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
Total Time 2 hours 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 24 cookies
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, CarbohydrateContent 18.6 g, CholesterolContent 18.3 mg, FatContent 4.3 g, FiberContent 0.4 g, ProteinContent 1.8 g, SaturatedFatContent 2.6 g, SodiumContent 96 mg, SugarContent 8.6 g
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