Time 35m Yield 8 dozen. Number Of Ingredients 11 Steps:
Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill at least 2 hours. , Divide dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long ends, into tight jelly rolls. Wrap in plastic. Refrigerate overnight or freeze for 2-3 hours. , Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.
Time 1h35m Yield 32 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet. Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts. Combine raspberry jam, coconut, and walnuts together in a bowl. Divide cookie dough in half. Roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. Spread half the jam mixture over rolled dough to within 1/2 inch of the edges. Carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. Repeat with remaining dough and jam mixture. Wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls. Cut dough into 1/4-inch thick slices and arrange on a baking sheet. Bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. Cool cookies for 1 minute on the baking sheet and transfer to wire racks. Whisk confectioners’ sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.
Yield 12 servings Number Of Ingredients 8 Steps:
In a large bowl, mix together butter and sugar until light and fluffy. Mix in egg, vanilla, and salt. Mix in flour. Make the dough into a ball and cut into two halves. Add food coloring to one half of the dough, working it in until evenly mixed. On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22-cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin. Take the colored dough rectangle and place it over the other regular dough rectangle. Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up. Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated. Chill for at least 4 hours. Preheat the oven to 375°F (190°C). Cut the dough into ¼-inch (6-mm) slices and place them on a cookie sheet. Bake for 8-10 minutes, until blonde. Enjoy!
Time 30m Yield about 3-1/2 dozen. Number Of Ingredients 8 Steps:
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Roll out dough between 2 sheets of waxed paper into a 12-in. square. Remove waxed paper. Spread dough with jam; sprinkle with nuts. Roll up tightly, jelly-roll style; cover. Refrigerate until firm, about 2 hours., Preheat oven to 375°. Uncover dough and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are light brown, 9-12 minutes. Remove from pans to wire racks to cool.
Time 1h50m Yield 18 to 20 cookies Number Of Ingredients 9 Steps:
Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment. Combine the butter and sugar in a stand mixer fitted with the paddle attachment. Beat on low speed then gradually increase the speed to medium, until lightly and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. With the machine running on medium speed, add the eggs, one at a time, and beat until thoroughly combined after each addition. Scrape down the sides of the bowl, as necessary. Add the vanilla and almond extracts. Slowly add in the flour and salt with the machine running on low speed and mix until the dough comes together and no streaks of flour remain, about 1 minute. Add the coconut and mix on low speed just until combined, about 30 seconds. Fold in the raspberries with a silicone or rubber spatula. They will begin to break but try not to overwork the dough to keep them intact as much as possible. Scoop the dough with a medium (2-inch) ice cream scoop, flattening the dough against the bowl, and place 6 scoops at least 1 inch apart on the prepared baking sheet. Bake 1 sheet of cookies at a time for 6 minutes then rotate the sheet and continue baking until the bottoms of the cookies are golden brown and the tops have set, 4 to 6 minutes. Remove from the oven and transfer to a wire rack to cool completely. Repeat with the remaining dough. Serve or store in an airtight container for up to 4 days.
Yield 6 servings Number Of Ingredients 16 Steps:
In a medium bowl, cream the butter and sugar with a hand mixer until light and fluffy. Add the egg and vanilla extract and mix until fully incorporated. Add the flour, baking soda, and baking powder, and mix until the dough is crumbly, but holds together when squeezed. Split the base dough in half, add your desired mix-ins, and incorporate them fully. We used chocolate hazelnut spread and cocoa powder for one half and peanut butter for the other. Roll out each dough between two sheets of parchment paper until it’s ¼-inch (6-mm) thick. Chill both doughs for 30 minutes. Place one half of flavored dough on top of the other and start to roll up the doughs into a swirl. Wrap the roll in plastic wrap and chill in the fridge until solid, about 4 hours. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Once chilled, unwrap the dough, slice into ½-inch (1 cm) thick coins, and place them on the baking sheet at least 2 inches (5 cm) apart, as the cookies will spread while baking. Bake the cookies for 10 minutes. Let cool at room temperature for about 30 minutes. Try additional combinations. Enjoy!
Time 1h25m Yield 12 sandwich cookies Number Of Ingredients 13 Steps:
For the raspberry filling: Combine the raspberries, granulated sugar and lemon juice in a medium saucepan and heat over medium heat, crushing the fruit and stirring occasionally. Bring the mixture to a boil, whisk in the cornstarch and lower to a simmer. Simmer until slightly thickened, about 5 minutes. Remove from the heat and allow to cool to room temperature. Refrigerate until ready to use. For the cream filling: Add the white chocolate to a bowl fitted over a pot of simmering water to make a double boiler. Heat until the chocolate is fully melted, then remove the bowl and allow to cool slightly, 5 to 10 minutes. Once cool, whisk in the mascarpone and confectioners’ sugar and continue to whisk until all lumps of sugar are dissolved and the mixture is smooth and velvety. For the cookie dough: Preheat the oven to 350 degrees F. Add the butter to the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the confectioners’ sugar and vanilla to the bowl and continue to beat, scraping down the sides of the bowl as needed, until well incorporated, 60 to 90 seconds. Whisk together the flour and salt in a medium bowl. On low speed, add the flour mixture to the butter mixture and beat to combine. Add the milk and mix just a bit more until everything is incorporated. Transfer the dough to a piping bag fitted with a medium star tip. Line 2 baking sheets with parchment and pipe 1 1/2-inch circles of dough, about 12 on each sheet. Chill in the refrigerator for about 8 minutes. Bake until light golden brown on the sides, 12 to 15 minutes. Allow to cool on the baking sheets. Once all cookies have been baked and cooled, spoon the raspberry filling onto the bottom of half of the cookies. Scoop the cream filling into a piping bag fitted with a small round tip and pipe it on top of the raspberry filling. Use the remaining cookies as tops to create sandwich cookie.
Time 28m Yield 3 dozen, 36 serving(s) Number Of Ingredients 10 Steps:
Stir butter until smooth. Beat in sugar. Add egg and vanilla; beat well. In a separate bowl combine flour, baking powder, and salt. Add to creamed mixture, beating well. Shape dough into a ball. Wrap in plastic wrap and chill 2 hours. Meanwhile, combine all ingredients for raspberry filling. On floured wax paper roll dough into a 12x9 inch rectangle. Spread Raspberry Filling evenly to within 1/2-inch of edges. Carefully roll dough jellyroll fashion, starting at long end and peeling wax paper from dough as you roll. Pinch side seam to seal (leave ends open). Wrap in plastic wrap and chill 1 hour. Unwrap and cut into 1/4-inch slices. Place 2-inches apart on greased cookies sheets. Bake at 375° for 8-10 minutes or just before cookies begin to brown.
Yield Makes 2 dozen Number Of Ingredients 10 Steps:
Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar and beat until blended. Beat in egg and vanilla. Add flour mixture and beat until moist clumps form. Gather dough into ball. Flatten and shape into rectangle. Wrap in plastic and refrigerate until cold, at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften dough slightly before rolling out.) Roll out dough on lightly floured surface to 13x10-inch rectangle (about 1/4 inch thick). Mix jam and coconut in small bowl to blend. Spread over dough, leaving 1/2-inch plain border. Sprinkle nuts evenly over jam mixture. Starting at one long side, roll up dough jellyroll style into 13x2 1/2-inch log. Wrap in plastic and chill 30 minutes. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Unwrap cookie log; cut 1/2 inch off each end and discard. Cut remaining log crosswise into 1/2-inch-thick rounds. Arrange rounds, cut side down, on prepared sheets, spacing 1 inch apart; reshape into neat rounds, if desired. Bake cookies until edges and bottom are golden, about 20 minutes. Transfer cookies to racks and cool.
Time 6h30m Yield 10-12 serving(s) Number Of Ingredients 10 Steps:
Combine coconut and margarine; press firmly on bottom and up side of 8- or 9-inch springform pan. Chill. In blender container, blend raspberries until smooth. In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens. Cool to room temperature. Meanwhile, in small saucepan, sprinkle gelatin over water; let stand 1 minute. Over low heat; stir until gelatin dissolves; set aside. In large bowl, combine sweetened condensed milk, sour cream, liqueur and gelatin; mix well. Fold in whipped cream. Chill 10 minutes or until mixture mounds slightly. Spread half the gelatin mixture into prepared pan; top with half the raspberry mixture in small amounts. Repeat layering. With table knife or metal spatula; swirl raspberry mixture through gelatin mixture. Chill 6 hours or until set. Remove side of springform pan. Refrigerate leftovers.
