Posted by sherry on November 13, 2000 at 13:09:07:
In Reply to: Rasberry pillow cookies posted by Pennie on November 13, 2000 at 07:58:51:
: I am looking for a recipe for rasberry pillows. Shaw's makes them but I cannot find a recipe. Any help would be appreciated.
CHOCOLATE PILLOWS
(Cookies)
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2 1/2 c. flour
1/2 tsp. salt
1 c. butter
3/4 c. sugar
1 egg
2 tsp. vanilla
10 Nestle's chocolate candy
bars
Sift flour and salt together. Set aside. Cream butter
and sugar. Beat until smooth. Add egg and vanilla. Beat
well. Stir in dry ingredients. Using a cookie press with the
saw-tooth plate, press dough into long strips onto ungreased
cookie sheet. Break up candy bars into 1-inch pieces. Place
1/4-inch apart on top of dough. Press another strip of dough
over candy, covering completely. Sprinkle with chocolate shots
(optional). Bake at 375 degrees for 12 to 15 minutes. Cut into
pieces immediately. Makes 4 to 5 dozen.
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ANISE PILLOWS
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4 c. flour
1 c. sugar
1 c. butter, melted
3 eggs
5 tsp. baking powder
1/2 tsp. salt
3/4 tsp. anise extract
Shape into small balls. Bake 10 minutes at 375 degrees. Ice
cookies with a butter icing. Dip top of cookies into multi-
colored sprinkles
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MOIST OATMEAL PILLOWS
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1/2 c. boiling water
3 c. old-fashioned rolled oats
1/2 c. light brown sugar
1/2 c. honey
3/4 c. butter, softened, plus
extra for cookie sheet
1 egg
2 c. pastry flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. grated orange rind
1 tsp. ground cinnamon or 1/2
tsp. ground cardamon
Pour boiling water over oats in mixing bowl. Cover with
plate and let steep for 10 minutes. Add remaining ingredients
and blend on medium speed until thoroughly mixed. Drop from
tablespoon onto greased cookie sheet. Bake at 350 degrees until
center of each cookie is just firm, about 10 minutes. Remove
from oven and transfer to a cool cookie sheet or plate. Store
in tightly covered container when cool. Makes 24 (3-inch)
cookies.
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ITALIAN ANISE PILLOWS
(Biscotti)
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4 c. flour
1 c. sugar
1 c. margarine, softened
3 eggs
5 tsp. baking powder
1/2 tsp. salt
3/4 tsp. anise extract
sesame seed
About 1 1/2 hours before serving or up to 2 weeks ahead,
in a large bowl, measure all ingredients. Beat until well
blended. Preheat oven to 400 degrees. Shape 1 heaping teaspoonful of
dough into oval shape. Dip top in sesame seed. Place cookies
1-inch apart on ungreased cookie sheet. Bake 10 minutes or
until lightly brown. Cool and store in airtight container.
Makes about 5 dozen.
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WALNUT PILLOW COOKIES
Dough Ingredients:
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1 c. sugar
1 c. vegetable shortening
2 eggs
1 c. milk
1 tsp. vanilla
4 c. flour
4 tsp. baking powder
1/2 tsp. salt
Nut Filling:
1 1/2 lb. ground nuts
1/4 lb. oleo
1 1/2 c. sugar
4 egg whites
Icing:
1 lb. powdered sugar
3 Tbsp. oleo
1 tsp. vanilla
3 or 4 Tbsp. milk
Dough: Cream together shortening, sugar and eggs. Then
add remaining ingredients. Mix well. Dough may be a little
sticky; more flour may be added to be able to handle. Now make
4 balls with the dough. Roll dough out on a floured board
until long and narrow.
Nut Filling: Mix together all ingredients. Spread 1/4
nut filling and roll like nut roll. Seal ends and cut into
1-inch pieces. Place on greased cookie sheet. Do not lay down
nut pillows; stand them up. Bake at 325 degrees for 10 to 12 minutes.
Icing: Stir ingredients until creamy. Ice when cookies
are cool.