WALNUT-FILLED PILLOWS
These tender cookie pillows, filled with a delicious walnut mixture, are my husband's favorite. He says it wouldn't be Christmas without them. -Nancy Kostrej, Canonsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 28 cookies.
Number Of Ingredients 9
Steps:
- In a large bowl, cut butter and cream cheese into flour until mixture resembles coarse crumbs. Blend mixture together until smooth dough forms, about 3 minutes. Pat into a rectangle; wrap in plastic. Refrigerate for 1 hour or until firm. For filling, combine the walnuts, sugar, milk and vanilla. , Unwrap dough and place on a lightly floured surface. Roll into a 17-1/2x10-in. rectangle; cut into 2-1/2-in. squares. Place a level teaspoonful of filling in the center of each square. Moisten edges with water; fold in half and seal with a fork. Place 1 in. apart on ungreased baking sheets. Brush with egg. , Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. Dust with confectioners' sugar.
Nutrition Facts : Calories 84 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 45mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
PILLOWCASE COOKIES
These soft, slightly sweet sugar cookies have the flake and softness of a scone or a biscuit. They're just the right level of sweetness without being overkill. According to Alzina Toups, a chef who specializes in Cajun cuisine, before heading back to the oyster reef during the long cold winters, oystermen from Lafourche Parish would take pillowcases full of these sweet cookies to remind them of home. They were meant to survive the cold and the moisture on the reefs so the texture is a cross between a sugar cookie and hard tack. Store in an airtight container at room temperature up to 1 week.
Provided by thymeforpineapple
Time 2h35m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 18.6 g, Cholesterol 18.3 mg, Fat 4.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 2.6 g, Sodium 96 mg, Sugar 8.6 g
PUFF PASTRY PILLOWS
Robert Ryan of Newton, Iowa is known for these pretty sweet treats. "My family and co-workers love them," he says.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Carefully open each puff pastry sheet. Cut each sheet of pastry at creases, forming 3 strips. Cut each strip widthwise into 7 pieces., Combine egg and milk; lightly brush egg mixture over pastry. Sprinkle with sugar. Place on lightly greased baking sheets. Bake at 400° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Split into top and bottom halves., In a saucepan, combine the flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool. , Transfer to a bowl; beat in the butter, sugar, vanilla, almond extract and salt until light and fluffy, about 10 minutes. Spread 1 tablespoonful on bottom half of each pastry; replace tops. Store in refrigerator.
Nutrition Facts : Calories 124 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 102mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
PESTO PIZZA PILLOWS
Steps:
- Heat about 2 inches of vegetable oil in a large pot or Dutch oven to 365 degrees F.
- Lay out the wonton wrappers on your work surface. Brush each entire wrapper with egg wash. Top each with a heaping tablespoon of mozzarella, a crumble of sausage, 1/2 teaspoon pesto and 1/2 teaspoon Parmesan, leaving space around the edges. Fold the corners of each wrapper into the center to make a square. Press to seal.
- Fry the sealed pockets in 2 batches, turning occasionally, until crisp and golden brown all over, 3 to 4 minutes per batch. Season lightly with salt and sprinkle with Parmesan while still hot. Serve hot, with marinara for dipping.
STRAWBERRY PILLOWS
Make cookie trays extra special with these mini pie look-alikes stuffed with sweet strawberry preserves. Yum! -Amy Sauerwalt, Columbia, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 83 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 36mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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