Jelly Filled Ravioli Sugar Cookies Recipes

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JELLY-CENTERED SUGAR COOKIES



Jelly-Centered Sugar Cookies image

Sugar cookies are pretty good by themselves, but the jelly or jam in this recipe really kicks them up to the next level. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Dessert

Time 1h

Yield 24 cookies

Number Of Ingredients 10

2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs, well-beaten
1 tablespoon milk
1 teaspoon lemon juice
1/2 cup jelly (amount is approximate) or 1/2 cup jam (amount is approximate)
granulated sugar

Steps:

  • Sift first three ingredients together.
  • Cream butter and sugar together until fluffy' add eggs, milk and lemon juice.
  • Blend well and add flour mixture; mix until fully incorporated.
  • Chill.
  • Preheat oven to 350F and lightly grease cookie sheets.
  • Place half the dough on a well-floured board and roll to 1/8" thickness.
  • Cut with a 2" round cookie cutter and place on prepared cookie sheet.
  • Place a teaspoonful of jelly or jam in the center of each cookie.
  • Roll remaining dough to the same thickness and cut with the same cookie cutter.
  • Place a layer of dough over each jelly filled cookie and press the edges of the cookie with a fork to seal in the jelly.
  • Sprinkle lightly with sugar and bake for about 15 minutes or until golden.

Nutrition Facts : Calories 138.9, Fat 4.4, SaturatedFat 2.6, Cholesterol 27.9, Sodium 90.2, Carbohydrate 23.3, Fiber 0.4, Sugar 12, Protein 1.9

JELLY-TOPPED SUGAR COOKIES



Jelly-Topped Sugar Cookies image

On busy days, I appreciate this fast-to-fix drop sugar cookie. Top each cookie with your favorite flavor of jam or jelly. -June Quinn, Kalamazoo, Michigan

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 10

3/4 cup sugar
3/4 cup canola oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon grated lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup jam or jelly

Steps:

  • In a large bowl, beat sugar and oil until blended. Beat in eggs, extracts and lemon zest. Combine the flour, baking powder, and salt; gradually add to sugar mixture and mix well. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Flatten cookies with prepared glass, redipping in sugar as needed. , Place 1/4 teaspoon jelly in the center of each cookie. Bake at 400° for 8-10 minutes or until set. Remove to wire racks to cool.

Nutrition Facts : Calories 84 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 52mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

RAVIOLI DOLCI (SWEET RAVIOLI)



Ravioli Dolci (Sweet Ravioli) image

These are the tastiest little ravioli-like cookies, filled with your favorite preserves (I like cherry). Everybody likes them.

Provided by Justin Sinclair

Categories     World Cuisine Recipes     European     Italian

Time 10m

Yield 64

Number Of Ingredients 11

1 cup butter, softened
⅔ cup white sugar
1 egg, beaten
1 ½ teaspoons vanilla extract
¼ teaspoon almond extract
1 teaspoon grated lemon zest
2 ½ cups all-purpose flour
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup cherry preserves
½ cup confectioners' sugar for dusting

Steps:

  • In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.
  • Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.

Nutrition Facts : Calories 63.4 calories, Carbohydrate 8.5 g, Cholesterol 10.5 mg, Fat 3 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 31.9 mg, Sugar 4.3 g

ITALIAN SPECIAL SWEET FRIED RAVIOLI COOKIES



Italian Special Sweet Fried Ravioli Cookies image

Fried ravioli cookie with a chick pea and chocolate filling. This recipe gets extra points for originality!

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 36

Number Of Ingredients 14

4 (1 ounce) squares semisweet chocolate
1 (1 ounce) square unsweetened chocolate
2 cups shortening for frying
1 cup garbanzo beans, drained and pureed
1 cup white sugar
1 teaspoon ground cinnamon
¼ cup pureed dates
¾ cup ground walnuts
3 eggs
¼ cup melted shortening
2 ½ cups all-purpose flour
¼ cup white sugar
¼ teaspoon salt
⅓ cup confectioners' sugar for dusting

Steps:

  • Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
  • In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
  • In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
  • On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
  • Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.

Nutrition Facts : Calories 133.5 calories, Carbohydrate 19.3 g, Cholesterol 15.5 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 42.3 mg, Sugar 10.3 g

CHOCOLATE-DRIZZLED RAVIOLI COOKIES



Chocolate-Drizzled Ravioli Cookies image

My daughter Madalyn came up with the recipe for these Oreo-filled raviolis. Our family couldn't stop eating them! Even her teachers were asking her to make them and to share the recipe! -Sarah Sandifer, Bamberg, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 3-1/2 dozen.

Number Of Ingredients 15

1 cup shortening
1-1/3 cups sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
FILLING:
12 Oreo cookies
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1/2 teaspoon coconut extract
DRIZZLE:
1 cup semisweet chocolate chips
2 teaspoons shortening

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., For filling, place Oreos in a food processor; process until finely crushed. Add cream cheese, confectioners' sugar and extract; process until blended., Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place about 1-1/2 teaspoons filling in center of half of the cookies. Cover with remaining cookies. Press edges with a fork to seal. Place 1 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake 15-20 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 155 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 75mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

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