Ingredients

3 / 4 cup canned strawberry pie filling

chopped hazelnuts 1 / 2 cup finely (hazelnuts)

1 / 2 cup butter softened

3 ounces cream cheese, softened

1 cup sugar

1 / 2 teaspoon baking powder

1 egg

Teaspoon vanilla 1 teaspoon

2-2/3 cups flour

2 tablespoons teaspoon finely grated lemon zest

Directions

1. For filling, pie filling into small bowl. Snip the chunks of strawberries. Stir in ground walnuts. Set aside.

2. Beat butter and cream cheese in a bowl of medium-high speed for 30 seconds. Add sugar and baking powder and beat until smooth. Beat the egg and vanilla until well blended. Whisk in the flour as you can with the mixer. Add the lemon zest and the remaining flour with a wooden spoon. Divide dough in half. Cover and refrigerate the dough about 1 hour or until easy to handle.

3. Roll half the dough between two sheets of waxed paper into a rectangle 12x8 inches. Remove the top layer of waxed paper. Spread half of filling over dough to within 1 / 4 inch of edges. Roll up, jelly-roll style, one of the shorter sides, remove the bottom layer of waxed paper as you roll. Pinch to seal. With your hands, roll the dough into a log triangular. Wrap in waxed paper or clear plastic wrap. Repeat with remaining filling and roll. Refrigerate 4 hours or until firm.

4. Take a roll of refrigerator. Pak and reshape slightly if necessary. Carefully cut into 1/4-inch-thick slices. Place 2 inches apart on greased cookie sheet.

5. Bake in oven at 375 degrees F for 8 to 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Remove and let cool completely on rack. Repeat with remaining pastry roll. Makes about 48th

Make-Ahead Tip

Wrap the roll of dough with plastic wrap. Place in an airtight container or freezer and freeze up to 1 month. You can use just before melting slice so soft. Or biscuits to cool completely. In an airtight container or freezer, arrange cookies in a single layer, cover with a sheet of waxed paper. Repeat layers, leaving enough air space around the tank easily. Freeze up to 1 month.

Kids love these fun-to-eat raspberry and apricot cookie sticks.
Ingredients

1 cup butter, softened

1 / 2 cup butter

1 cup granulated sugar

1 teaspoon tea. vanilla

3-1/2 cups flour

2 / 3 cup seedless raspberry preserves

1 / 4 cup chopped dried apricots

1 tsp. finely shredded orange

January 12-ounce package. white baking pieces

2 tablespoons soup. shortening

2 tablespoons of soup. Raw sugar Red and green

Directions

1. Preheat oven to 375 degrees F. In a large bowl beat butter and 1 / 2 cup butter 30 seconds. Add sugar, vanilla and 1 / 2 teaspoon salt and beat until smooth. Add flour as you can stir in any remaining flour. Knead the dough into a ball.

2. Filling, combine to maintain, apricots, and zest aside. Divide dough in half. Roll each half between waxed paper to 612 inches, remove the top sheet of paper. Spread half the filling length of each rectangle in 1 / 2 inch edges. Fold dough edges to seal filling. Use a paper, turn on greased baking sheet. The edges of the tank truck. Bake for 20-25 minutes or until golden brown. Cool on cookie sheet rack. Transfer from the government, cut 3/4-inch-wide sticks. Go back to cookie sheet. Bake for 8-10 minutes or until crisp. Cool rack.

3. In microwave melt and cook the pieces 2 tablespoons shortening 1-1/2 to 2 minutes, stirring twice. Dip the cookies in the mix, then sugar. Cool on waxed paper. Makes 30 biscuits.

4. Store: in an airtight container in layers separated by waxed paper at room temperature 3 days. Freeze 3 months.

Note

Nutrition facts are given per cookie.

Keep these bite-size sweets in the cookie jar. So easy to make--just wrap puff pastry around whatever ingredients you have on hand, from dried fruit to chopped peanut butter cups to caramels, and bake. Ingredients

1 conf. (17.3 ounces) Pepperidge Farm ® Puff pastry sheets, thawed

1 egg

1 tsp soup. water

A selection of fillings

Directions

1. Preheat oven to 400 degrees F. Beat eggs and water in small bowl with a fork or whisk.

2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a square of 12 inches. Cut into 16 (3 inch) squares. Repeat with remaining pastry sheet. Place 1 teaspoon filling in center of each square. Brush edges of squares with egg mixture. Fold 2 opposite corners to center on the banks of filling and pinch to seal fixed. Place the filled pastry on the plates.

3. Bake 15 minutes or until golden brown cakes. Remove the cake pans and cool on a wire rack for 10 minutes.

4. Assorted Filling: Jam, preserves, peanut butter, chocolate chips, chopped dried fruit, chopped nuts, chopped cup mini chocolate peanut butter candy or fudge.

Need a delicious family dessert activity? Make sweet cookie pizzas with frosting and candy trimmings. Ingredients

Materials

2 tazza di zucchero

1 taza de manteca

3 / 4 tazza di burro o margarine ammorbidito

2 tablespoons teaspoon vanilla

1 oeuf

3 1 / 2 Tazas de harina Gold Medal ® para todo use

1 cucchiaino in polvere di lievito

1 / 4 c. à thé de sel

2 containers Betty Crocker ® Rich and creamy chocolate frosting (1 pound each)

4 cups sugar

4 ounces of caramel and vanilla coating (almond bark), grated

Directions

1. Preheat oven to 375 degrees F. In a large bowl, beat sugar, butter, butter, vanilla and egg with electric mixer at medium speed, or mix with a spoon. Add flour, baking powder and salt.

2. On a lightly floured surface, roll half of dough at a time 1 / 4 inch thick. Cut into 3-inch slices. On a cookie sheet ungreased whole place 2 inches apart.

3. Bake 10-12 minutes or until browned. Cool 1 to 2 minutes, remove from cookie sheet on a cooling rack. Cool completely, about 30 minutes.

4. Spread frosting on cookies. Top of candy. Sprinkle with crushed candy coating.

Consejo:

High Altitude (3500-6500 ft): No change.

If the dough starts to get too soft as you cut the cookies, stick it in the freezer to firm it up. Ingredients

9 ounces (2-1/4 cups) toasted almonds

4-1/2 ounces (1-1/4 cups) cake flour

4-1/2 ounces (1 cup) all-purpose flour

8 oz (16 tbsp.) Unsalted butter, softened to room temperature

C. 4.3 teaspoon table salt

10 ounces (2-2/3 cups) confectioners 'sugar'

1 large egg, at room temperature

Directions

1. Mix the almonds and flour both affected. With paddle in an electric blender (or regular beaters) cream the butter at medium speed until melted soft and creamy, but not. Add salt and sugar and mix on medium speed-low until well blended, about 5 minutes, scraping bowl as needed. Reduce speed to low and add egg, mix until well blended. Add the flour mixture as soon as the dough forms a ball, stop the mixer. Scrape the dough onto a large piece of plastic wrap. Use the envelope shape and protect the dough, gently press into a rectangle that is approximately 4-1/2 x 8 inches and about 1-1/2 inches thick. Wrap in plastic and refrigerate until dough is firm enough to slice, at least 3 hours.

2. Preheat oven to 400 degrees F. Line baking sheet. Open the dough, cut edges and cut into three 1-1/2-inch-square registers. Slice each log on the plaza between the cookies, 1 / 8 and 1 / 4 inch thick. Lay the squares of 1 / 2 inch apart on parchment paper. Bake until lightly golden on edges, about 8 minutes, rotating sheets halfway through. Cool on pan until cool enough to handle (about 10 minutes) and then transfer cookies to rack.

Ingredients
1 cup  butter (no substitutes), softened
1/2 cup  granulated sugar
1/4 teaspoon  salt
2 teaspoons  vanilla
2 cups  all-purpose flour
1 cup  finely chopped pecans
  Powdered sugar

Directions
1. Preheat oven to 350 degree F. Beat butter in gigantic mixing bowl with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and salt; beat until combined. Beat in vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in pecans.
2. Shape slightly rounded teaspoons of dough in to balls the size of gigantic grapes. Place 1 inch apart on ungreased cookie sheet. Bake in preheated oven about 12 minutes or until bottoms  start to brown. Transfer to wire rack; icy. Sprinkle with powdered sugar. Makes about 72 cookies.

Directions
1. In a large mixing bowl beat butter and cream cheese with an electric mixer on medium speed for 30 seconds. Add powdered sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour
2. Divide dough in to eight equal portions; place each portion in an individual bowl. Add desired paste food coloring to four portions, stirring or kneading until dough is evenly colored. Wrap each portion in plastic wrap or waxed paper. Chill dough about 1 hour or until simple to handle.
3. On a lightly floured surface, roll one portion of the dough at a time until 1/8 inch thick. Cut in to 1-inch-wide strips with a fluted pastry wheel; cut dough strips in to squares, diamonds, and triangles. Overlap dough pieces in groups of about 10 on an ungreased cookie sheet until the group of pieces is slightly larger than a 3-inch mitten-shaped cookie cutter. With the floured mitten-shaped cutter, cut out dough. (Reserve scraps; reroll to make marble cutouts.)
4. Bake in a 375 degrees F oven for 8 to 9 minutes or until edges are firm and bottoms are  lightly browned. Transfer cookies to a wire rack and let cold. Makes about 18 cookies.
To Store
Layer between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.


Ingredients
1/2 cup  butter, softened
1 3-ounce package  cream cheese, softened
1-1/2 cups  sifted powdered sugar
1/2 teaspoon  baking powder
1/4 teaspoon  salt
1   egg
1/2 teaspoon  vanilla
2-1/4 cups  all-purpose flour
  Paste food coloring

Ingredients
1/2 cup   butter or margarine, softened
1 cup   granulated sugar
1 teaspoon   grated lemon peel
1   egg
2 tablespoons   milk
2 cups   Gold Medal® all-purpose flour
1 teaspoon   baking powder
1/2 teaspoon   baking soda
1/2 teaspoon   salt
1 cup   and 2 tablespoons Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
3 tablespoons   red sugar
18   miniature marshmallows
36   currants or semisweet chocolate chips
18   red cinnamon candies
3/4 cup   shredded coconut

Directions
1. Heat oven to 400 degrees F. Beat butter, granulated sugar & lemon peel in giant bowl with electric mixer on medium speed, or mix with spoon. Stir in egg & milk. Stir in flour, baking powder, baking soda & salt.
2. Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Press bottom of drinking glass on each until about 1/4 inch & 3 inches in diameter. Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. chilled , about 30 minutes.
3. Spread frosting on cookie (frost & decorate each cookie before beginning another). Sprinkle red sugar over top third of cookie for hat. Press on miniature marshmallow for tassel. Press 2 currants for eyes & 1 cinnamon sweet for nose in to middle third of cookie. Sprinkle coconut over bottom third for beard.