Fruity Pillow Cookies

Need a lacto ovo vegetarian hor d'oeuvre? Fruity Pillow Cookies could be an amazing recipe to try. This recipe serves 24. One serving contains 109 calories, 0g of protein, and 8g of fat. For 30 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 365 people were glad they tried this recipe. If you have vanillan extract, egg, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 55 minutes. It is brought to you by A Spicy Perspective. All things considered, we decided this recipe deserves a spoonacular score of 2%. This score is very bad (but still fixable). Users who liked this recipe also liked Italian Walnut Pillow Cookies, Italian Walnut Pillow Cookies, and Cranberry Pillow Cookies Stuffed with Maple Cream Cheese.

Servings: 24

Preparation duration: 45 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 375 degrees F. Cream the butter and sugar together until fluffy and smooth. Scrape the bowl and add the egg and vanilla. Beat again until smooth.In a separate bowl, mix together the flour, baking powder and salt. Slowly add the dry mixture into the butter mixture. Scrape the bowl and beat until just mixed through.Measure out ½ lb. of dough (a little over a ¼ of the batch) into a separate bowl. Refrigerate the larger amount. Add the thick (not runny) fruit jam to the smaller amount of dough. Add a few drops of food coloring. Mix until the color is distributed evenly.Place the “fruity” mixture in the fridge to chill. (It’s much more important for THIS dough to be cold than the vanilla dough, so leave it in for at least 30 minutes.)Meanwhile, roll the vanilla dough into 1 Tb. sized balls. On a floured work surface, press the balls flat with the palm of your hand. Scoop 1 tsp. of fruity mixture on top of each circle. Pinch up the sides of the circle until the filling is completely enclosed. Flip the balls over, so that the pinched sides are down. Dip the bottom of a drinking glass in sugar and gently press the balls down to ½ - ¾ inch disks.Repeat with the rest.Place on parchment paper lined cookie sheets. Bake for 10 minutes. Then allow the cookies to cool on the baking sheets for 3-5 minutes before moving. * I like using raspberry jam and lemon curd the best!

 

Step by step:

1. Preheat the oven to 375 degrees F. Cream the butter and sugar together until fluffy and smooth. Scrape the bowl and add the egg and vanilla. Beat again until smooth.In a separate bowl, mix together the flour, baking powder and salt. Slowly add the dry mixture into the butter mixture. Scrape the bowl and beat until just mixed through.Measure out ½ lb. of dough (a little over a ¼ of the batch) into a separate bowl. Refrigerate the larger amount.

2. Add the thick (not runny) fruit jam to the smaller amount of dough.

3. Add a few drops of food coloring.

4. Mix until the color is distributed evenly.

5. Place the “fruity” mixture in the fridge to chill. (It’s much more important for THIS dough to be cold than the vanilla dough, so leave it in for at least 30 minutes.)Meanwhile, roll the vanilla dough into 1 Tb. sized balls. On a floured work surface, press the balls flat with the palm of your hand. Scoop 1 tsp. of fruity mixture on top of each circle. Pinch up the sides of the circle until the filling is completely enclosed. Flip the balls over, so that the pinched sides are down. Dip the bottom of a drinking glass in sugar and gently press the balls down to ½ - ¾ inch disks.Repeat with the rest.

6. Place on parchment paper lined cookie sheets.

7. Bake for 10 minutes. Then allow the cookies to cool on the baking sheets for 3-5 minutes before moving. * I like using raspberry jam and lemon curd the best!

Nutrition Information:

covered percent of daily need