In food processor, combine all ingredients except egg whites, pecans and preserves.
Shape rounded teaspoonfuls of dough into 1-inch balls.
In small bowl, beat egg whites until foamy.
Dip balls into egg whites; roll in finely chopped pecans.
Place 1-inch apart on greased cookie sheet.
Make depression in each cookie with back of teaspoon.
Bake at 375\u00b0 for 8 minutes.
Remove from oven.
Fill centers with preserves.
Continue baking for 6 to 10 minutes or until light brown.
Yield:
3 dozen.
Place foil on cookie sheet.
In small mixer, blend milk, topping mix, vanilla and cocoa; whip at high speed until topping peaks, about 2 minutes.
Continue beating 2 minutes longer until topping is light and fluffy.
Spoon mixture into 5 mounds onto prepared cookie sheet with spoon.
Shape 4-inch shells.
Freeze. Fill center of each shell with fruit.
ven to 350\u00b0F Line cookie sheets with parchment paper, if
nch apart on a greased cookie sheet.
Make a depression
o 450\u00b0F.
Spray cookie sheet with cooking spray or
Preheat oven to 325\u00b0.
Cream butter.
Add sugar and beat until smooth.
Add egg yolks and vanilla; beat at medium speed until fluffy.
Add flour; mix well.
Gather dough into ball; flatten into a disk.
Wrap tightly and refrigerate 1 hour.
Roll dough into 1/4-inch thickness.
Cut 2-inch round cookies.
Drop jam or filling onto cookie, then top with another cookie.
Using the tines of a fork, seal edges.
Bake 15 to 17 minutes or until edges begin to brown.
Yields 2 dozen.
olid disk on a greased cookie sheet.
Place a disk
In small bowl, combine fruit and 2 tablespoons brown sugar; set aside.
In medium bowl, combine remaining ingredients.
Press 1/2 of oat mixture into 8-inch square microwave-safe baking dish. Microwave on HIGH 2 minutes.
Spread fruit mixture on top. Crumble remaining oat mixture on top of fruit; pat down slightly.
Microwave on HIGH 2 to 4 minutes or until set; check after 2 minutes.
Let stand 20 minutes before cutting.
Flatten biscuits, dip in melted butter, then in cinnamon sugar and place on cookie sheet.
Make an indentation in the center of biscuit; fill with favorite fruit filling.
Bake 20 to 30 minutes at 350\u00b0.
dge furthest from you; sprinkle fruit over top. Starting at long
Cream butter and gradually add 1 1/2 cups sugar; mix well. Add eggs one at a time; beat well.
Add flavoring and flour; mix well.
Spread batter on well greased cookie sheet.
Mark off two inch squares.
Place one tablespoon of pie filling in each square. Bake at 350\u00b0 for about 30 minutes.
While warm, sprinkle with 10x sugar.
Heat oven to 350\u00b0.
Slice dough into 24 (1/8-inch) slices. Refrigerate remaining dough.
Place slices 2-inches apart on ungreased cookie sheets.
Spread each slice with 1/2 teaspoon of jam to within 1/4-inch of edge.
Set aside.
Mix all ingredients except flour and slowly add the flour. Knead dough until smooth.
Roll out on a floured board and cut circles using a large glass or round cookie cutter.
Put a small amount of jam or pie filling in center of circle.
Fold the edges of dough toward the center to form a triangle, leaving a bit of the filling visible in the center.
Pinch the edges to seal them. Place the hamentashen on a lightly greased foil-lined baking sheet and bake at 350\u00b0 for 20 minutes or until lightly browned.
lat onto a prepared greased cookie sheet.
I used my
Heat oven to 400\u00b0.
Grease bottom of 12 medium muffin cups, 2 1/2 x 1 1/4-inch or line with paper baking cups.
Stir milk, oil and egg in medium bowl until blended.
Stir in remaining ingredients except fruit preserves and stir until moistened. Divide batter evenly among cups.
Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
Bake 13 to 18 minutes or until golden brown.
Cool slightly; remove from pan. Drizzle with glaze.
Grease a round pizza pan well.
Slice cookie dough 1/4\" and cover the pan with dough overlapping.
Bake as directed.
Slice the assorted fruit while cookie is baking.
Allow cookie to cool then spread cream cheese over dough.
Arrange fruit over cream cheese.
Glaze: combine orange juice, lemon juice, sugar and corn starch in a sauce pan.
Cook on low until thickened.
Once sauce is thickened allow to cool completely before pouring over fruit pizza.
Refrigerate several hours before serving.
Mix all fruit in a large bowl.
Spoon into small Dixie cups. Cut squares of foil to fit tops.
Place over fruit filled cups. Place in freezer.
Take out as you would like.
Best when kind of slushy.
Great for summer cooler offer.
X9 pan.
Spread pureed fruit onto top of oatmeal mixture
Roll cookie dough on pizza pan.
Bake as directed.
Cool. Blend cream cheese and sugar; put on top of cookie.
Slice banana into pineapple juice to prevent banana from turning.
Arrange fruit on cookie, starting at center and going all over cookie.
n wire racks.
Prepare Cookie Filling: In large mixing bowl