Pillow Cookies Recipes

PILLOWCASE COOKIES

Steps:

• Whisk flour, sugar, baking powder, and salt together in a large bowl until combined. Grate in cold butter; stir mixture together until mixture resembles coarse crumbs. Stir in beaten egg and yolk, milk, and vanilla until mixture begins to come together.
• Transfer to a lightly floured work surface and knead until dough comes together, 3 to 5 kneads. Shape into a disk, cover with plastic wrap, and refrigerate until chilled, about 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C); position an oven rack in the middle of the oven. Line 2 large, rimmed baking sheets with parchment paper.
• Roll dough on a heavily floured surface to a thickness of 3/8 inch. Cut cookies with a 2 1/2-inch circle cutter, rerolling scraps as needed.
• Transfer to the prepared baking sheets, 1 inch apart. Freeze, uncovered, for 15 minutes.
• Bake one tray at a time in the preheated oven until edges are golden brown, 10 to 12 minutes. Let cool on the pan, for 2 minutes, then transfer to a wire rack and let cool completely, about 15 minutes. Repeat with remaining tray.

ALMOND PILLOW COOKIES

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.

PILLOW COOKIES

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.

STRAWBERRY PILLOWS

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 2 hours., Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto ungreased baking sheets. Place 1/2 teaspoon preserves in the center of each circle; top with remaining circles and press edges lightly with a fork to seal. Cut slits in the top of each cookie. Bake until edges are light brown, 7-9 minutes. Remove from pans to wire racks to cool.

ANDES MINT PILLOW COOKIES

Steps:

• 1. Preheat oven to 400° F.
• 2. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy.
• 3. Add flour, baking powder and salt. Beat at low speed until soft dough forms.
• 4. Divide dough in half.
• 5. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7.
• 6. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.
• 7. Remove top sheet of wax paper and discard.
• 8. Carefully turn second rectangle over mint-topped dough, matching edges.
• 9. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.
• 10. Place pillows 2 inches apart on ungreased cookie sheets.
• 11. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.