How To make Filled Sugar Cookies
1 1/2 c Powdered sugar
1 c Margarine or butter;
-softened 1 ts Vanilla
1/2 ts Almond extract
1 Egg
2 1/2 c All-purpose flour*
1 ts Baking soda
1 ts Cream of tartar
2 c Raisins; cut-up dates or
Figs 3/4 c Sugar
1/2 c Chopped nuts; if desired
3/4 c Water
Granulated sugar *if using self-rising flour --- omit Baking soda and cream of -tartar. Recipe by: Betty Crocker's Cookbook Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours. Cook raisins, sugar, nuts and water, stirring constantly, until mixture thickens; cool. Roll dough 1/8 inch thick. Cut into 24 circles with 2-1/2-inch doughnut cutter that has center removed. Replace center and cut
out 24 circles with doughnut cutter. Place whole circles on lightly greased cookie sheet. Top with raisin mixture, spreading almost to edges. Top with remaining circles. Press edges together with floured fork. Sprinkle tops with granulated sugar. Bake 8 to 10 minutes or until light brown; cool. 2 DOZEN COOKIES; 245 CALORIES PER COOKIE. -----
How To make Filled Sugar Cookies's Videos
Easy Jam Filled Cookies | Thumbprint Cookies - Melts in your mouth
#jamfilledcookies #thumbprintcookies #buttercookies #christmascookies #holidaycookies #spiceandtreats
Thumbprint cookies are jam-filled cookies originally from Sweden. They are quick to bake and take minimum prep-time.
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Sugar Cookie Cups Filled with Creamy Cheesecake and Fruit
My easy cheesecake bites consist of a simple, no-bake cheesecake nestled in crisp sugar cookie cups. They take just 1 hour to make completely from scratch.
Recipe:
Ingredients
Sugar Cookie Cups
1 cup unsalted butter, softened (226g)
1 cup granulated sugar (200g)
1 1/2 teaspoons vanilla extract
1 large egg, room temperature preferred
2 ½ cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon salt
Cheesecake Bites Filling
4 oz cream cheese, softened (use brick-style cream cheese, not the spreadable kind found in tubs) (113g)
¼ cup powdered sugar (35g)
1 Tablespoon sour cream
¼ teaspoon vanilla extract
⅓ cup heavy cream, very cold (80ml)
Sliced fruit/berries, for topping
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Instructions
00:00 Introduction
Sugar Cookie Cups
00:21 Preheat oven to 350F (175C) and spray a 24-count mini muffin pan with baking spray (alternatively lightly grease and flour or use mini muffin liners).
00:24 In a large mixing bowl, combine butter and sugar and use an electric mixer to beat until creamy and well-combined.
00:48 Add vanilla extract and egg and stir well.
01:01 In a separate bowl, whisk together flour, baking powder, and salt.
01:13 With mixer on low-speed, gradually add flour mixture to butter mixture, stirring just until combined.
01:28 Scoop dough by level 1 ½ Tablespoon and drop into mini muffin pan (see note). Use the back of a rounded teaspoon (I like to use my ½ Tbsp measuring spoon) and make an indent halfway down into the sugar cookie dough. If dough sticks to spoon, run spoon under cool water first.
02:52 Bake in center rack of 350F (175C) oven for 15 minutes or until edges are just beginning to turn light golden brown.
03:09 Immediately use the back of a (clean) rounded teaspoon (or ½ Tbsp) and re-indent the cookie cups, pressing at least halfway down.
03:37 Allow cookie cups to cool in pan for at least 20 minutes, then to remove, gently twist in the pan and lift out to a cooling rack to cool completely before preparing your cheesecake filling.
Cheesecake Bites Filling
03:57 Combine cream cheese and powdered sugar and stir together until smooth and creamy.
04:20 Add sour cream and vanilla extract, stir well.
04:30 Pour cold cream into a separate bowl (preferably glass or metal) and use an electric mixer to beat on high speed until stiff peaks form (mixture will be thick and fluffy like whipped topping).
04:45 Gently fold whipped cream into cream cheese mixture by hand, stirring until completely incorporated and smooth (don’t over-mix).
04:56 Spoon or pipe cheesecake filling into sugar cookie cups. Add fruit topping just before serving. Enjoy!
Notes
Servings
This dough actually makes slightly more than is needed for a 24-count muffin tin. You’ll have enough to make about 27 cheesecake bites. Typically I just discard the extra dough, but you can absolutely bake and fill them instead, just note that if you bake only 3 or so sugar cookie cups at a time you will need less time in the oven.
Storing
These will keep in an airtight container in the refrigerator for up to 3 days. For best results I do not recommend adding any fruit toppings until shortly before serving.
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How to make Jam Filled Butter Cookies
These cookies are delicious. I hope you enjoy them. The recipe is below! :o) Makes 30 cookies!
Recipe:
Music: Intentions by Anno Domini Beata YouTube Audio Library
How to Make Perfect Sandwich Cookies
Can you really have a perfect cookie? We think so! These Perfect Sandwich Cookies are a soft and tender cookie, not too sweet and with a delicate butter flavor. Use the buttercream recipe below as your standard, but you can use any type of fruit that you like. You can also flavor the cream with any type of citrus zest, instant coffee, vanilla or more that you choose. Change the color, change the flavor; you will want to hang on to this recipe to use for any and every occasion. #imperialsugar #perfectcookierecipe #sandwichcookierecipe
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JAM FILLED POCKET COOKIES | ONLY 4 Ingredients | Jam Filled Turnovers ❤️ Marmeladni Žepki
Episode 41: These Jam Filled Pocket Cookies are called Marmeladni žepki in Slovenian. They are one of my favourite cookies and my children just looooove them too.
They can be filled with any of your favourite jams — your own delicious homemade fruit jam would just bring them to a whole new level. Our family favourite, is with my moms homemade plum jam!
These cookies are perfect ANY time of the year and the best thing about them is they are made with only 4 ingredients!!
Print recipe:
Recipe:
1 x cup of butter (room temperature)
1 x 8oz block of cream cheese
1 x egg yolk (**reserve egg white for later use)
1 1/2 cups of flour
* Bowl of sugar to roll the cookies in as soon as they come out of the oven!
Directions:
• mix all ingredients by hand ( * add more flour in very small amounts as needed)
• place in fridge for 1 1/2 hours or overnight
• roll out dough
• cut out small round circles
• place about 1/4 tsp of jam in the middle
• brush on reserved egg white ** Helpful tip — by brushing on the egg white around the seam it will help to seal the edges. Then you will press down firmly with your finger tips and seal the ends firmly. The egg whites help ensure that your cookies stay sealed during the baking process -- some cookies may leak jam BUT thats ok they taste just the same.
• Bake in a 325 degree oven for about 20-25 minutes
• As soon as you remove them from the oven toss them gently in a bowl of sugar!
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10 Cookie Shaping Hacks to Impress All the Cookie Lovers!! So Yummy
Stay in and bake this weekend with these 10 cookie shaping hacks that will impress all the cookie lovers in your household! For more dessert hacks, clever recipes, and decadent cake decorations subscribe to So Yummy!
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So Yummy brings you fun food ideas and recipes for your cooking and baking adventures. We believe that home cooking should always be fun, interesting, and easy to do! Enjoy our collection of fun and easy food tutorials! With recipes ranging from healthy dinners to sugary sweet delights, there are a plethora of creative options to spice up your home cooking.
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