PILLOW COOKIES RECIPES

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Remove to wire racks.

Steps:

• Whisk together flour, pudding mix, baking powder, salt, and baking soda in a large bowl. Set aside.
• Combine butter, brown sugar, and granulated sugar in the bowl of stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and mixture starts to become fluffy, about 1 minute, scraping down sides and bottom of bowl as needed. Add eggs, 1 at a time, and beat on low speed just until incorporated. Beat in vanilla. Gradually add flour mixture to butter mixture, and beat on low speed just until combined. Fold in dark chocolate and 1 cup of the toffee bits.
• Using a (1 1/2-oz.) ice-cream scoop, scoop slightly rounded mounds of dough onto a baking sheet lined with parchment paper or a large plate, and freeze until very firm, at least 4 hours. (At this point, you can transfer frozen dough into a resealable storage container or freezer bag and keep frozen for up to 3 months.)
• When ready to bake, preheat oven to 375°F. Remove 6 cookies from freezer, and transfer to another baked sheet lined with parchment paper, spacing cookies 3 inches apart. Top evenly with 1/3 of the remaining 1/4 cup toffee bits, pressing to adhere.
• Bake in preheated oven until cookies are golden brown and have spread but still appear soft on top and gooey in center, 12 to 14 minutes. Remove baking sheet from oven, and sprinkle cookies with flaky salt. Repeat baking process with remaining frozen cookies. Let cookies cool 5 minutes on baking sheet. Transfer cookies to a wire rack to cool completely. Serve warm or at room temperature.