Coockie help?!
Coockie help?
i want to bake coockies that include marshmallow or stwarberry spread but i dont know any raspies so can anyone give me one
Answers:
Thumbprints. Basically a drop cookie. You simply make a divet in the top of the cookie. After baking you fill the divet with your spread.
Taken from About.com
I just love Thumbprint Cookies because of their versatility. The jams may be any flavor you choose. You can also use lemon curd or chocolate icing if you prefer. You can make these with or without the nuts and just roll them in sugar. I even made some rolled in green-colored sugar and filled them with strawberry jam for the Christmas holidays.
INGREDIENTS:
1 cup butter or margarine, softened
3/4 cup sugar
2 large eggs, whites and yolks separated and reserved
1 teaspoon vanilla extract*
2 cups flour
1/4 teaspoon salt
1-1/4 cups finely chopped nuts**
1/2 cup jams, preserves or curds***
PREPARATION:
Beat butter until creamy. Gradually add sugar. Add egg yolks (reserving egg whites for later) and extract. Mix out 1 cup of flour and add salt to it. Gradually add to butter mixture. Add other cup of flour gradually. Cover and chill at least 1 hour or overnight. Also make sure reserved egg whites are covered and refrigerated, too.
Preheat oven to 350 degrees F. Very lightly grease 2 cookie sheets. Set counter for the rolling process by setting out low-sided bowl with lightly beaten and reserved egg whites and another low-sided bowl for the nuts. Roll dough into 1 to 1-1/2 inch balls. Then roll each ball into egg white and then nuts. Place on cookie sheets 2 inches apart. Press thumb into each cookie before baking. Bake for 15 minutes. Cool 1 minute on cookie sheet. Move to wire racks for cooling. Press centers again with thumb. When cookies are almost cool, fill centers with jam.
Source(s):
http://baking.about.com/od/cookies/r/thu...
Strawberry Jam Bars
? cup butter or margarine, softened
? cup sugar
1 egg
1 tablespoon honey
1-1/4 cups all-purpose flour
? teaspoon baking powder
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
2/3 cup strawberry jam
? cup chopped walnuts
In a mixing bowl, cream butter and sugar. Beat in egg and honey. Combine the flour, baking powder, allspice and nutmeg; gradually add to creamed mixture. Divide the dough in half; spread half into a lightly greased 9-in. square baking pan. Spread with jam. Drop remaining dough by teaspoonfuls over jam. Sprinkle with walnuts. Bake at 350° for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars. Makes 16 bars.
Frozen Strawberry Cream Pops
1 pint (12 oz. Fresh strawberries, hulled)
1 container (15 oz.) ricotta cheese
? cup sugar or to taste
1 tablespoon fresh lemon juice
Puree strawberries in a blender, food processor, or with an electric mixer. Add cheese, sugar, and lemon juice; blend or process 2 minutes. Pour into freezer pop molds or 3 ounce plastic coated cups. Cover with pop mold tops or aluminum foil. Insert wooden sticks. Freeze until firm, about 3 hours. Makes about 12 pops.
Chocolate-Covered Marshmallow
.
Original recipe yield:
18 servings
PREP TIME 20 Min
COOK TIME 10 Min
READY IN 30 Min
INGREDIENTS
1 3/4 cups sifted cake flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsweetened cocoa
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup milk
18 large marshmallows, halved
36 pecan halves
FROSTING:
2 cups sifted confectioners' sugar
5 tablespoons unsweetened cocoa
1/8 teaspoon salt
3 tablespoons butter or margarine, softened
4 tablespoons light cream
DIRECTIONS
Sift together flour, salt, soda and cocoa; set aside. In a mixing bowl, cream shortening and sugar; add egg, vanilla and milk. Add dry ingredients and mix well. Drop by heaping teaspoonsful about 2 in. apart on greased baking sheets. Bake at 350 degrees F for 8 minutes. Do not overbake. Remove cookies from the oven and top each with a marshmallow half. Return to oven for 2 minutes. Remove cookies to wire racks to cool.
Meanwhile, beat all frosting ingredients together. Spread frosting on each cookie and top with a pecan half.
Here's a no-bake recipe that uses marshmallow fluff:
INGREDIENTS
1 cup creamy peanut butter
1 cup marshmallow fluff
1 cup semisweet chocolate chips
DIRECTIONS
In a medium bowl, mix together the peanut butter and marshmallow fluff. Stir in chocolate chips. Roll into 1 inch balls and serve.
Here's one using strawberry jam:
INGREDIENTS
1/2 cup butter, softened
3 ounces cream cheese, softened
1 1/4 cups all-purpose flour
1/4 cup strawberry jam
1/4 cup sifted confectioners' sugar
DIRECTIONS
Beat butter or margarine and cream cheese in mixer bowl until light and fluffy. Add flour gradually, beating well after each addition.
Roll dough to 1/8 inch thickness on lightly floured surface. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into center of each circle. Fold opposite edges together, slightly overlapping edges.
Place 2 inches apart on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove to wire rack to cool. Sprinkle with confectioners' sugar.