o 350F and lightly grease cookie sheets.
Place half the
Mix all ingredients except preserves.
Chill dough overnight. Roll out dough.
Cut into rounds and place 1 teaspoon preserves or your favorite jelly in middle of round.
Cover with another cookie round and press edges together.
Slit top.
Bake at 350\u00b0 for 10 minutes or until lightly browned.
Makes 5 dozen cookies.
n wire rack.
Fill jelly in a squirt bottle and
ointed ends.
Spoon the jelly into a large zip-lock
Deep-fry biscuits in Crisco oil.
Turn; both sides.
Drain on paper towels.
Punch hole in side.
Spoon in Simply Fruit jelly. Sprinkle with powdered sugar.
Combine dry ingredients in a mixing bowl. Make a well in the center of dry ingredients. Pour in liquid ingredients in the well and mix until just moistened. Fill in greased muffin pans 1/3 to 3/4 full of batter. Spoon 1 teaspoon of jelly or jam on top. Bake at 400\u00b0 for 20 to 25 minutes. Very light and tasty. Serves 6 to 8.
Cream together the butter and brown sugar.
Add the egg yolk and flour.\tRoll
dough
into
balls the size of walnuts. Dip in beaten
egg
white; roll in chopped nuts.
Press center of the ball with
finger
to
make a small well or depression. Bake at 350\u00b0 for 6 to 8 minutes.
Fill well with jelly or jam; bake 5 minutes more.
Makes about 2 1/2 dozen.
Bake in 375\u00b0 oven for 15 minutes until golden brown.
Mash bananas with potato masher.
Add oil, Egg Beaters and milk and mix with spatula until well blended.
Add sugar and mix well.
Sift dry ingredients together and add to mixture.
Stir until blended. Put into muffin tins with 2 spoons.
Scoop well in center of each muffin.
Put in jelly and re-cover with batter.
n wire racks.
Prepare Cookie Filling: In large mixing bowl
br>In large bowl, stir cookie mix, ground almonds, butter and
Cut dough into 24 equal parts, roll into balls.
Put a ball of dough into an ungreased mini-muffin tin.
Press dough on bottom and up the sides.
Bake at 350\u00b0F for 10 minutes or until lightly browned.
If puffy, press dough back around sides with the back of a metal teaspoon.
Cool 5 minutes; remove to wire cooking rack.
In a small bowl, combine cream cheese, cocoa, and powdered sugar; mix well.
Add milk, and mix till smooth.
Fill cookie cups with cream cheese mixture.
Store in refrigerator.
10 x 15-inch jelly-roll pan with wax paper
3-inch biscuit or cookie cutter.
Cover with waxed
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.
separate. One can yields ten jelly filled donuts or ten donuts and
reat as open jar of jelly, using within one month.
Using a 3 inch round cookie cutter, cut out 12 dough
Combine.
Roll out on board and cut, putting jelly on one and another cookie on top.
Bake 10 minutes at 400\u00b0.
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.
irections for Cooked Jam or Jelly:.
PREPARE JARS:.
Boil