Best Pillowcase Cookies Recipes

ANGEL PILLOWS

Angel Pillows image

Soft and moist cookies made with apricot preserves. Coconut and pecans are interchangeable according to your taste. These are also really good using peach preserves.

Provided by COOLERDOT

Categories Desserts Cookies Drop Cookie Recipes

Time 45m

Yield 18

Number Of Ingredients 14

Ingredients

½ cup butter flavored shortening
1 (3 ounce) package cream cheese, softened
1 tablespoon milk
¼ cup brown sugar
¼ cup apricot preserves
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
½ cup chopped pecans
1 cup confectioners' sugar
¼ cup apricot preserves
1 tablespoon butter flavored shortening
¼ cup flaked coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1 tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 22.6 g, Cholesterol 5.3 mg, Fat 10.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 83.9 mg, Sugar 13.2 g

PILLOW COOKIES

Pillow Cookies image

I found this in my collection of cookies that I have made in the past for Christmas. I am not sure where the original recipe came from. On the recipe I wrote, "made in '93 - VERY Good!" They are a little labor intensive & I think that is why I don't make them every year. I think I will be making them this year. NOTE: Prep time does not include "resting time" overnight in the refrigerator. NOTE: Estimated yield (can't recall).

Provided by Sweet PQ

Categories Dessert

Time 35m

Yield 3-4 dozen

Number Of Ingredients 7

Ingredients

3 cups flour
1 cup butter
6 egg yolks (you will use the whites in the filling)
1/2 cup cream (or half and half)
1 lb walnuts, ground
2 cups icing sugar
6 egg whites

Steps:

Dough:.
Sift flour, then measure. Cut the butter into the flour.
Beat egg yolks well & mix with the cream. Add to flour mixture.
When dough is well-mixed, shape into small walnut-sized balls.
Place in the refrigerator overnight.
Filling:.
Beat the egg whites stiff, then beat in the icing sugar slowly.
Add the nuts and mix well.
To Assemble Cookies:.
Preheat oven to 375*. Roll out each dough ball "thin" on a floured surface.
Place 1 teaspoon filling on each.
Fold the dough over to the shape of a pillow.
Bake @ 375* for 10 minutes. The cookies will stay a very light colour.
Dust with icing sugar.

Nutrition Facts : Calories 2508.4, Fat 177.2, SaturatedFat 56.1, Cholesterol 566.7, Sodium 582.4, Carbohydrate 198.9, Fiber 13.5, Sugar 83.3, Protein 49.7

ALMOND PILLOW COOKIES

Almond Pillow Cookies image

Family and friends can't resist buttery cookies with a soft almond center. The confectioners' sugar on top looks like a dusting of snow. -Laura McDowell, Lake Villa, Illinois

Provided by Taste of Home

Categories Desserts

Time 50m

Yield about 4 dozen.

Number Of Ingredients 15

Ingredients

2 cups butter, softened
6 ounces cream cheese, softened
2 cups sugar
2 large egg yolks
1 teaspoon almond extract
1/2 teaspoon vanilla extract
4-1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
FILLING:
1 can (8 ounces) almond paste
1/4 cup sugar
1 large egg white
1/2 teaspoon vanilla extract
Confectioners' sugar

Steps:

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well., Divide dough into fourths; cover and refrigerate for 2 hours or until easy to handle. In a small bowl, combine almond paste, sugar, egg white and vanilla until blended., Roll one portion of dough to 3/8-in. thickness. Working quickly, place scant teaspoonfuls of filling 2-1/2 in. apart over half of dough. Fold dough over; press down around filling to seal. Cut out cookies using a scalloped round 2-1/4-in. cutter. Reroll scraps if desired; repeat with remaining dough and filling., Bake at 350° for 10-14 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 183 calories, Fat 10g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 129mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.