1 - 10 of 34 for filled cookies fruit
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Grease a 15 x 10 x 1 inch jelly roll pan. In large bowl combine all ingredients except coconut and glaze. Blend at low speed until moistened; beat 3 ...
Melt butter in ... to bake 2 cookies at a time. ... one week (can be frozen). To serve, place a small scoop of ice cream in each basket and top with fruit.
Mix well. Make into rolls. Wrap in waxed paper and put in refrigerator for 24 hours. Then slice and put filling between slices. Bake in 350 degree ...
Sift together: Cream: Gradually add: Blend in: Add the dry ingredients; mix well. Chill dough about 2 hours. Meanwhile, prepare filling as follows: ...
Cream butter, sugar, ... cookie sheet. Spread fruit filling over batter. ... fruit. Note: If you use a pastry bag you can make a lattice type cover instead.
Mix together in ... nuts. Add to fruit mixture, mix well. ... overnight. Heat oven to 350 degrees. Drop teaspoonfuls on greased cookie sheet. Bake 10-12 minutes.
Cream shortening and sugar. Add well beaten eggs. Sift flour with cinnamon, soda, and salt. Add creamed mixture. Divide dough in half. Roll each half ...
Blend cream cheese ... degrees for 20-25 minutes or until top is brown. Filling: Cook fruit over low heat in water until thick. Let cool. Spread over dough.
Mix together all ingredients except pie filling. Mix until dough is fluffy. Spread half of dough on greased jelly roll pan. Spread filling over ...
Mix first three ... Add 1/2 teaspoon fruit, fold over ... 12 minutes. I use apricot and prune filling. When you serve these sprinkle with powdered sugar.
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