*These cookies (24) should be chocolate cream filled cookies and be chopped as fine as can be done.
Combine softened cream cheese and Marshmallow Creme; mix until well blended.
Serve with fresh fruit and cookies as dippers. Makes 2 cups.
ookie cutter to cut 18 cookies. Before lifting the cutouts from
oz of the crushed cookies. Sprinkle half of the remaining
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.
Combine shortening, salt and vanilla.
Blend.
Add sugar and cream well.
Add beaten egg and mix thoroughly.
Sift flour and baking powder.
Add to the first, alternately with milk, blending well.
Chill dough.
Roll dough 1/8-inch thick on floured board. Cut into 3-inch cookie.
Place one cookie on ungreased cookie sheet.
Add 1 teaspoon of Date Filling (recipe to follow).
Cover with another cookie.
Press together with a fork.
Prick top of each cookie with a fork.
Bake at 375\u00b0 for about 15 minutes.
dge furthest from you; sprinkle fruit over top. Starting at long
ll the way through the cookies.
Place 1/2 teaspoon
Place cream cheese in a mixing bowl, and beat til light and fluffy. Add the rest of the ingredients, except for the fruit preserves, and form into a flat disk. Chill overnight.
Roll dough out onto a lightly floured board, and cut circles using a medium sized glass.
In the center of each circle, add 1/2 teaspoon of preserves; crimp edges tightly together. Natural preserves have a tendency to spill out due to the lower sugar content, but still make a great cookie.
Bake at 375 degrees F (190 degrees C) for 15 to 17 minutes.
o use to form more cookies.
Bake 22-24 minutes
Cream Crisco and sugar.
Add eggs and beat.
Add buttermilk and stir until well mixed.
Begin to add flour, soda and salt mixture a little at a time, mixing thoroughly after each addition. Add fruit and nuts; mix well.
Chill cookie mixture at least 1 hour.
(This dough can be refrigerated for up to 1 week before baking.)
Makes a delicious, chewy cookie.
Any candied fruit can be used in this recipe, but I prefer to use red and green cherries, pineapple and dates.
Mix cake mix,
oil,
flavoring and eggs in a large bowl until smooth.
Add
fruit cake bits.
Roll in soft balls about the size of\twalnuts.
Place
on ungreased cookie sheet.
Bake 10 to 12 minutes or until slightly brown.
Remove from cookie sheet.
Heat oven to 350\u00b0.
Slice dough into 24 slices.
Refrigerate remaining dough.
Place slices 2-inches apart on ungreased cookie sheets.
Spread each slice with 1/2 teaspoon of jam.
Set aside. Slice remaining dough into 24 slices.
Cut 1-inch star shape out of center of each cookie slice.
Place cookie slices on jam topped cookie slices.
Press edges slightly.
Bake at 350\u00b0 for 10 to 14 minutes or until edges are light golden brown.
Cool 1 minute. Remove from cookie sheet.
nto 1x3 inch rectangles. Place cookies on prepared baking sheets, 2
br>Very gently press the filled cookies down to flatten them out
Mix shortening, sugar and eggs.
Add fruit cocktail, vanilla, raisins and nuts.
Mix in flour, baking soda, baking powder, spices and salt.
Drop by teaspoons onto greased baking sheet.
Bake 11-12 minutes at 400\u00b0F.
Cool.
Mix powdered sugar and butter with enough of the saved juice to make a thin icing.
Frost when cool.
Lightly grease cookie sheets.
Cream shortening and sugar.
Add egg and vanilla, beat well.
Combine flour, baking soda, cocoa and salt; add alternately with buttermilk to creamed mixture.
Drop by tablespoons 2 inches apart onto cookie sheet.
Bake at 375\u00b0 for 8 to 10 minutes or until cookie springs back when touched lightly in the center.
Cool.
Put two cookies flat sides together with 1 tablespoon of Creme Filling.
Makes 16 to 18 filled cookies.
Layer cookies, then the fruit.
Mix 1 package pudding with milk; pour over fruit, then another layer of cookies and fruit and the other instant pudding.
Pour over fruit and cookies.
Pour cherry juice over all ingredients.
Top with Cool Whip and cherries.
Refrigerate overnight or 3 hours before serving.
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.
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.