Preheat oven to 350F; line cookie sheets with parchment paper and
b>jam to loosen and spread jam over cookie base. Sprinkle DelightFulls morsels over jam
ven to 400*.
Line cookie sheets with baking parchment.
ontainer and spread with raspberry jam just before serving so that
ough using a 2\" round cookie cutter. Make sure to have
o 425F.
Grease a cookie sheet.
Mix and sift
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.
Heat oven to 375\u00b0.
Mix butter, sugar, eggs and vanilla thoroughly.
Stir in baking mix.
Drop dough by teaspoonfuls 2 inches apart on
cookie
sheet,
ungreased.
Spread
slightly. Top each with 1/2 teaspoon
jam.
Drop\tsmall
amount of dough onto jam.
Bake light brown,
10
to 12 minutes.
Cool, remove from sheet.
Makes 4 dozen.
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.
Heat oven to 350\u00b0.
Sift flour, soda and salt.
With mixer, cream shortening, sugar, egg and vanilla until light and fluffy. Beat in flour mixture, then oats.
Form into 1-inch balls; roll in coconut.
Place on ungreased cookie sheet.
Make depression in center of each; fill with jam.
Bake for 10 to 12 minutes, or until golden.
n the center of each cookie. Bake cookies for 8-10
cm. Dip the round cookie cutter with flour first and
0 mins. Spread 1 tsp jam over each large shortbread. Top
Preheat oven to 375\u00b0F Line a baking sheet with parchment paper.
Cream together butter, sugar and salt. Beat in vanilla, milk and cornstarch.
Stir in flour until just combined.
Roll into 1 inch balls. Place on baking sheet and make a shallow indentation with your thumb. Fill indentation with a bit of jam.
Bake tarts for 12-13 minutes, until cookies just start to brown.
Cool on a wire rack.
nto the prepared pan. Mix jam and almond extract; drop a
In a large bowl, combine flour, sugar, baking powder and salt. In small bowl, lightly beat eggs; add milk, butter and lemon peel.
Pour into dry ingredients; stir just until moistened. Spoon half of batter into 12 greased or lined muffin cups.
Make well in center of each; add jam.
Spoon remaining batter over jam. Bake at 400\u00b0 for 20 to 25 minutes or until golden brown.
ut a dab of your jam on top of the batter
Grease an oven tray and preheat oven to 200 degrees Celsius (400 Fahrenheit).
Cut 8 squares of equal size from the puff pastry sheets (or circles if you prefer).
Place two teaspoons of jam (jelly) on 4 of the pastry squares. On the other 4 pieces, cut criss-crosses for ventilation and for prettiness.
Press the criss-crossed pastry pieces on top of the jam covered pieces, and press together all around the edge using a little oil.
Bake in oven for 20 minutes until puffed and golden.
Allow to cool and enjoy.
Mix eggs, sugar, melted butter and milk.
Add flour, baking powder, lemon peel and salt. Blend well.
Use 12 count muffin tin lined with paper cupcake holders.
Fill with 1/2 the batter, add a tablespoon of jam, then add batter to fill cup.
Bake at 400\u00b0 for 20 to 25 minutes.
Blend soft butter and sugar together and add flour, salt and baking soda, then add cereal.
Mix well.
Press half the mix in a greased 13 x 9-inch pan.
Spread any flavor jam on bottom layer, then top with remaining mix and press down.
Bake at 350\u00b0 for 35 minutes.