STRAWBERRY-FILLED COOKIES RECIPE: HOW TO MAKE IT
I dress these cookies with green sugar sprinkles and strawberry jam to look like Christmas. The jam can be varied for different tastes and occasions.—Jennifer Eits, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Place coarse sugar in a shallow bowl. Roll dough into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each ball. , Bake at 375° for 9-11 minutes or until set. Press again into indentation with spoon handle. Remove to wire racks to cool. Spoon about 3/4 teaspoon strawberry jam into each cookie.
Nutrition Facts : Calories 86 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 51mg sodium, CarbohydrateContent 15g carbohydrate (10g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
GRANNY'S STRAWBERRY PRESERVES-FILLED COOKIES RECIPE ...
Lightly spiced, soft cookies with a strawberry jam filling. Mmmmm! These are my favorite of the cookies mom makes every Christmas.
Provided by Julie Holden
Categories Desserts Fruit Desserts Strawberry Dessert Recipes
Total Time 3 hours 15 minutes
Prep Time 1 hours 0 minutes
Cook Time 15 minutes
Yield 3 dozen cookies
Number Of Ingredients 13
Steps:
- Beat shortening, white sugar, and brown sugar in a bowl using an electric mixer until creamy and smooth.
- Mix milk and vinegar together and let stand 5 minutes to make 'sour milk'. Stir sour milk, eggs, and vanilla extract into shortening mixture.
- Sift flour, baking powder, baking soda, salt, and nutmeg together in a large bowl. Mix flour mixture into shortening mixture until incorporated. Refrigerate until fully chilled, 2 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough to a 1/8-inch thickness on a floured surface; cut into 2-inch rounds using a cookie cutter. Spoon 1 teaspoon preserves into the center of half the cookies; cover with remaining cookies. Lightly press edges of cookies together using a fork. Cut criss-cross slits into the top of each cookie using a knife. Arrange cookies on an ungreased baking sheet.
- Bake in the preheated oven until cookies are golden, 13 to 15 minutes.
Nutrition Facts : Calories 153.3 calories, CarbohydrateContent 23.2 g, CholesterolContent 10.5 mg, FatContent 6.2 g, FiberContent 0.3 g, ProteinContent 1.7 g, SaturatedFatContent 1.6 g, SodiumContent 119.7 mg, SugarContent 13.7 g
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STRAWBERRY COOKIE CUPS RECIPE: HOW TO MAKE IT
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Reviews 5
Total Time 55 minutes
Category Desserts
Calories 109 calories per serving
- Preheat oven to 375°. In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 30 minutes., On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness. Cut with a floured 2-3/4-in. flower-shaped cookie cutter. Press cutouts onto bottom and up the sides of ungreased mini-muffin cups., Bake until edges are brown, 6-8 minutes. With the end of a wooden spoon handle, reshape the puffed cookie cups. Cool 5 minutes. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar. Pipe into cookie cups. Store in an airtight container in the refrigerator.
Freeze option: Transfer wrapped disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed.
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