Pillow Cookies

First whip up a batch of brownies and cut them pretty small. I went with 1/2″ squares (ish) and Bakerella went with 1 squares. Then, as they’re cooling, make a batch of chocolate chip cookie dough (use mini chips). Do you need recipes for these elementary school baked goods?  

The brownies could not be simpler; melt 1/2 cup butter in a saucepan, once it’s melted add 1 cup of sugar and stir till it’s totally dissolved. Then mix in 2 eggs, one at a time and 1 tsp of vanilla. Now dump in 1/2 cup flour, 1/2 cup cocoa, 1/4 tsp salt, 1/2 tsp baking powder. It’ll be pretty gloopy, but just mix it in till it’s all one gloopy mass and away you go. Pop them in for about 10-15 at 350. 

The cookies are also painfully easy. Mix 1 cup butter and the 1 1/2 cups packed brown sugar till creamy. Then add 2 large eggs, 1 large egg yolk, and 1 tablespoon of vanilla. Yes, a tablespoon not a teaspoon. Mix 2 1/2 cups flour, 2 tsps baking powder, 1/2 tsp salt, and 1/2 tsp baking soda. The add that to the rest of the mix. Now stir in a whole 12oz bag of mini chocolate chips. Chill the dough for about an hour. 

Now, the fun begins! Make a generous ball of cookie dough. Smoosh a thumbprint into it. 

Plunk a brownie into the indentation you just made. Now roll the rest of the cookie ball around the brownie, add a little more dough if you need to. Now giggle. You just hid a brownie in a cookie.  

Repeat over and over. Don’t try to put more than 6 on your tray at a time (assuming it’s an average size tray) because they run together.

 

http://www.soverydomestic.com/blog/index.php/2011/01/21/pillow-cookies-oatmeal-cookies-cookies-3-4/

Oreo and Peanut Butter Layered Baby Lattice Pies

Two refrigerated 9 inch pie crusts

16 Oreo Cookies

1 cup creamy peanut butter 

2 tablespoons melted butter 

2 tablespoons granulated sugar

1. Preheat oven to 350 degrees F. and spray 8 muffin cups with non-stick cooking spray. 

2. Unroll pie crusts and cut out eight 4-inch rounds. Press into prepared muffin pan. 

3. Spread 1 tablespoon of peanut butter over each cookie then stack 2 cookies on top of each other. Place 2 stacked cookies into pie crusts. With remaining pie dough, cut long thin strips to prepare lattice top. Follow photos to make lattice tops or use a flat piece of dough with slits cut on top. 

4. Brush melted butter over tops then sprinkle generously with sugar. Bake for 22-26 minutes, until golden brown. Let cool then remove from pan.

Makes 8 pies.

http://picky-palate.com/2011/07/13/oreo-and-peanut-butter-layered-baby-lattice-pies/

Aunt Helen's Filled Cookies

Ingredients

2 cups all-purpose flour

1/3 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup (1 stick) butter

1 large egg

3 tablespoons milk

1 teaspoon vanilla extract

1 cup (12 1/2-oz. can) almond cake and pastry filling, divided

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided

2/3 cup slivered almonds, toasted and finely chopped, divided

Sifted powdered sugar

Directions

PREHEAT oven to 350° F. Grease baking sheet.  

COMBINE flour, granulated sugar, baking powder and baking soda in large bowl; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.  

COMBINE egg, milk and vanilla extract in small bowl; mix well. Add to flour mixture; stir with fork just until moistened. Form a ball with dough; divide dough in half. Cover; refrigerate for about 1 hour or until dough becomes easy to handle.  

ROLL each half of dough on floured surface to 12 x 6-inch rectangle. Spread each rectangle with half of pastry filling to within 1-inch of edge. Top each filling with 1 cup morsels and half the nuts. Brush edges of each rectangle with water. Bring two long sides of each rectangle together over filling; seal seams and ends of each rectangle. Carefully transfer each rectangle, seam side down, with a pastry cloth or long metal spatula to prepared baking sheet about 3 inches apart. 

BAKE 15 to 18 minutes until golden brown. Remove to wire racks to cool completely. Sprinkle with powdered sugar. Cut each loaf into eighteen 1/2 inch-thick slices.  

Makes 3 dozen cookies. 

http://www.verybestbaking.com/recipes/128576/Aunt-Helens-Filled-Cookies/detail.aspx 

Marzipan Filled Cookies

Here are the cookies, pre-baking, looking quite dark because of the brown sugar in them. I was also supposed to grate chocolate over the marzipan [which I'm sure shouldn't have been as much as I used but I didn't measure it I just cut smaller circles out!] inside but as I had none I just put the marzipan in alone!! The end cookies are also supposed to have white chocolate drizzled over them but again, my cupboards were devoid of chocolate to I settled for cinnamon which actually worked really well!!

Makes 12

150g butter

150g brown sugar

1 egg

250g flour

100g marzipan

100g grated chocolate

80g white cooking chocolate

1. Preheat the oven to 190c/375f/gas mark 5. Line a baking tray with baking paper. 

2. Cream together the butter and sugar. Stir in the egg and then mix in the flour. 

3. On a floured surface, roll out the dough about 5mm thick. Cut out circles of approx. 8cm/3in. [I just used my hands to flatten it and a glass to cut circles and guessed the size!] 

4. Place half of the dough circles on the baking tray; place a piece of marzipan on top of each and sprinkle with grated chocolate. Cover each with a second circle of dough. 

5. Firmly press the edges of the filled cookies together and bake for about 10-12 minutes in the center of the oven. Cool and garnish with melted white cooking chocolate. [Like I said, I just used a sprinkle of cinnamon here!]

http://delicate-eccentric.blogspot.com/2010/07/marzipan-cinnamon-cookies.html

Brownie-Stuffed Peanut Butter Cookies

Since there was no real recipe for this, just use your favorite brownie recipe. While the brownies are in the oven, put together this ridiculously simple peanut butter cookie dough: 

1 cup peanut butter

1 cup sugar (i used 1/2 c white sugar, 1/4 light brown sugar instead)

1 egg 

Really, it is that simple, just mix those things in a bowl with a spoon or rubber spatula. No kidding. If you are having trouble working with it, throw the dough in the fridge for about 10 minutes to firm it up a little bit. Roll into balls, flatten them out on parchment-lined baking sheets.

Keep the oven heated to 350. Let the brownies cool for 5-10 minutes, then cut them up into approx.. 1″ pieces– I rolled them into balls, similar to my brownie truffles, though you can keep them square if you prefer.

Place one brownie bite inside each circle of peanut butter dough, wrapping the dough around it, rolling into a ball, and flattening slightly. Crisc-cross with fork tongs if desired.

Cook 8-10 minutes. Bite in and smile at a perfect match!

You could also try putting pretzel bits, chocolate chips, crushed peanuts, caramel, etc. inside for an added treat!

http://www.serialbaker.com/so-happy-together/

Reese's Peanut Butter Egg Cookies

2 1/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

20 Reese's Peanut Butter Eggs, chilled

Preheat oven to 350 degrees F. Coat cookie sheets with cooking spray. 

In a medium sized mixing bowl, sift together flour, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and granulated sugar until creamy, about 1-2 minutes; beat in eggs and vanilla until combined. Reduce mixer speed to low and beat in flour mixture until just combined. Chill the dough in the refrigerator for 30 minutes. 

Take a heaping tablespoon of dough into palm of hand and flatten to about 1/8-inch thick; place peanut butter egg into the center, wrap dough around egg and smooth out the surface. Place on cookie sheets and repeat process. Space the cookies about 1 1/2-inches apart. Bake for 10-12 minutes or until golden brown. Transfer to wire racks to cool.

Makes 20 big cookies.

http://www.visionsofsugarplum.com/2009/04/reeses-peanut-butter-egg-cookies.html

Peanut Butter Fudge Cookies

These decadent fudge cookies are filled with creamy peanut butter…the secret ingredient?  Philadelphia Cream Cheese!  You’ll have a hard time deciding if you are eating candy or a cookie- so you’ll have to eat another of course- to help you decide!

INGREDIENTS:

 •1 bag (approx. 25-30) miniature peanut butter cups (unwrapped)

 •8 oz. Philadelphia Cream Cheese

 •1 bag (12 oz) semi-sweet chocolate chips

 •2 c. all-purpose flour

 •1c. each Wilton Dark Candy Cocoa Meltsand Wilton White Candy Melts (for decorating)

DIRECTIONS:

 •Soften Philadelphia cream cheese in microwave until completely smooth.

 •Melt chocolate chips in microwave in 30 second increments, stirring well in between.

 •Add cream cheese to melted chocolate and blend well.

 •Add flour and stir into a thick dough consistency.

 •Flatten about 1 T. of dough in your palm, place a peanut butter cup in the center and gently wrap the dough around the cup until it is completely covered.

 •Roll cookie into a ball and place on an un-greased cookie sheet.

 •Bake cookies at 350 degrees for 10 minutes.

 •Remove warm cookies from cookie sheet and place on parchment paper.

 •To decorate: melt candy melts in the microwave in 30 second increments, stirring in between.

 •Dip 1/2 of each cookie into the white chocolate and set on a fresh piece of parchment paper.

 •Drizzle dark chocolate over the top of each cookie and allow toppings to harden (you can refrigerate to speed this process along!)

http://easybaked.net/2011/05/27/peanut-butter-fudge-cookies/

Chocolate Chip Cookies Stuffed w/Reeses Peanut Butter Cups

What you’ll need: {makes 12 LARGE cookies}

2 1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

2 sticks real unsalted butter – softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1.5 teaspoons PURE vanilla extract

2 large eggs – room temperature

1 cup semi sweet chocolate chip morsels

12 Reeses Peanut Butter Cups – wrappers removed

What to do:

1. Preheat oven to 375 degrees. 

2. Add flour, baking soda and salt into a bowl. Mix together with whisk. Set aside. 

3. In your mixer beat butter until creamy and fluffy. Add sugar, vanilla extract. Mix well. Add eggs, one at a time, mix well. Gradually add flour mixture. Mix well. Fold in chocolate chips with a spatula. 

4. Place your silpat (or silicone) mat onto a rimmed cookie sheet. Spoon your cookie dough onto Reeses Peanut Butter Cup. Place another spoonful underneath peanut butter cup. Place enough cookie dough around to seal. Place onto silpat. Continue assembling. You will need to leave a few inches of space between each cookie to allow for spreading. I baked two cookie sheets with 6 cookies per sheet. 

5. Bake for approximately 10-14 minutes Take cookies off of pan immediately and place onto wire rack to cool down.

http://blogs.babble.com/family-kitchen/2011/03/18/a-classic-cookie-with-a-modern-twist-chocolate-chip-cookies-stuffed-with-reeses-peanut-butter-cups/

Chocolate Stuffed Peanut Butter Cookies

Makes about 18 cookies

 1/2 c butter, softened

 1/2 c creamy peanut butter

 3/4 c brown sugar

 1 egg

 1 tsp vanilla

 1 1/4 c flour

 1/2 baking soda

 1/4 tsp salt

 1 c Reese’s pieces candies, crushed

 about 1/2 cup chocolate spread (Nutella)

 1.Preheat your oven to 350°F and line your baking sheets with some parchment.

 2.In a large bowl, cream your butter, sugar and peanut butter together.

 3.Add in your egg and the vanilla and mix a bit more until smooth and combined.

 4.Meanwhile, in another bowl mix your flour, baking soda and salt. Slowly add it to the creamed mixture, mixing until combined.

 5.Crush up the Reese’s Pieces either in a food processor, or in a zip bag with a rolling pin. Stir then into the cookie dough until evenly combined. 

Now you could stop here, bake them up and you would have a delicious and very dip-able cookie. Or you know, you could stuff them with chocolate. 

6.   Take about 1 tbsp of dough and press it flat on the parchment lined pan. Top with 1/2 – 1 tsp of chocolate spread right smack in the middle. With about another Tbsp of dough top the spread and seal the edges, then press the dough lightly with a fork ( you don’t want to squish out the chocolate). 

7. Bake for 10-12 minutes, then remove and let cool for a couple minutes on the pan. Make yourself a hot chocolate or pour yourself a tall glass of milk and dunk away.

http://gingerbakes.wordpress.com/2012/01/16/chocolate-stuffed-peanut-butter-cookies/

Fudgy Chocolate Peanut Butter Cookies

 1 1/2 cups all-purpose flour

 1/2 cup unsweetened cocoa powder

 1/4 teaspoon salt

 1/4 teaspoon baking soda

 1/4 teaspoon baking powder

 1/2 cup butter, room temperature

 1 cup granulated sugar

 1 egg

 1 1/2 teaspoons vanilla

 1 cup peanut butter

 1/2 cup powdered sugar

 1 (6-ounce) package semisweet chocolate chips

 1/2 cup sweetened condensed milk

Preheat oven to 350 degrees F.  

Thoroughly stir together flour, cocoa powder, salt, soda, and baking powder. 

In a mixing bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. By hand, stir in flour mixture until well mixed. 

Shape dough into 1 inch balls. Place balls on cookie sheets spacing 2 ½ inches apart. Make an indentation in the center of each ball of dough. 

Beat peanut butter and powdered sugar together. Spoon a teaspoon of peanut butter mixture into center of each cookie (in indentation). 

In a microwave safe bowl, combine chips and condensed milk. Microwave on high for 30 seconds. Stir. Repeat if necessary until mixture is smooth. Working quickly before it stiffens, spoon chocolate mixture over center of each cookie so that it covers peanut butter. Use your finger or a spoon to make sure peanut butter is sealed in. 

Bake cookies for 10 minutes. Let cool on sheets for 2 minutes. Transfer to wire racks. 

Makes about 32 cookies.

http://www.cookiemadness.net/2007/11/fudgy-chocolate-peanut-butter-cookies/

Pumpkin Snickerdoodle Cookies

Make these cookies as soon as you can — they are incredible! Warm, cinnamon-sugar snickerdoodles surround a creamy ball of pumpkin cheesecake spiced with graham cracker and gingersnap crumbs. These cookies are crumbly, buttery, melt-in-your-mouth nuggets of autumn love. Sure, they have a lot of fat and a lot of sugar — so reserve them for a special occasion. But don’t skimp! They’re worth it. Also, while the cookies look fancy, they’re quite simple to make. Store leftovers in an airtight container in the fridge and heat them for 20-30 seconds or so before serving them with a tall glass of milk.

 Snickerdoodle Ingredients:

 1 cup butter, softened

 1 cup vegetable oil

 3/4 cup granulated sugar

 1 cup powdered sugar

 2 large eggs

 4 1/4 cups all-purpose flour

 1 teaspoon baking soda

 1 teaspoon cream of tartar

 1/2 teaspoon salt

 1/2 cup granulated sugar + 1 tablespoon cinnamon for rolling cookies

 Filling Ingredients:

 2 cups white chocolate chips (about 10 ounces)

 1 cup pumpkin puree

 1 1/2 cups finely ground gingersnaps

 1 1/2 cups graham cracker crumbs

 4 tablespoons powdered sugar

 1/2 teaspoon ground cinnamon

 Pinch of orange zest (I used a dash of orange extract)

 1 (8-ounce) package cream cheese, softened

 Directions:

 First, make the pumpkin spice truffle filling. Melt the white chocolate chips in the microwave on half power. Start with 1 minute and stir. Continue to heat the chocolate in 15 second intervals, stirring well after each to aid the melting, until it is smooth (be careful not to overheat). Set this aside to cool slightly. In the meantime, mix the pumpkin, gingersnap and graham cracker crumbs, confectioners’ sugar, cinnamon, orange zest or extract, and cream cheese together. Add the white chocolate and mix well until thoroughly combined. Transfer the mixture to the refrigerator to chill and firm up. In the meantime, make the snickerdoodle dough.  

Mix together the butter, vegetable oil, granulated sugar, powdered sugar, and eggs in a large bowl. In a separate large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Add the flour mixture into the butter mixture in 3-4 additions, mixing until just combined between each. Place the finished dough in the refrigerator to chill. While the cookie dough chills, roll pumpkin mixture into balls and place the balls on a wax paper lined baking sheet. Cover, and freeze until firm (about 1 hour).  

In a small bowl, whisk together 1/2 cup granulated sugar and cinnamon. Preheat oven to 375 degrees F. Take a few pumpkin balls out of the freezer at a time to work in small batches (so they stay firm). Scoop out about a tablespoon of chilled cookie dough. Press a frozen pumpkin cheesecake ball into the center, then cover with another bit of dough, working the dough around the whole ball. Roll in cinnamon-sugar and place on a greased baking sheet. Repeat the process, placing cookies 3-4 inches apart. If cookie dough gets too soft, re-chill it for a bit and continue working. I made sure to stick it back in the fridge during any downtime (like when the cookies were in the oven). 

 Bake for 12-15 minutes, or until edges are slightly browned. Let the cookies cool on the pan for a few minutes before removing them to a cooling rack to cool completely.

http://willowbirdbaking.com/2011/10/08/pumpkin-cheesecake-stuffed-snickerdoodles/

Gingersnap Cheesecake Stuffed Snickerdoodles

Yield: 30-35 large cookies 

 Delicious gingersnap cheesecake truffles are enveloped in a pillowy snickerdoodle. These cookies are filled with holiday cheer and perfect for a cookie swap (or for hoarding and devouring beside the Christmas tree). Heat them before serving for maximum enjoyment, and I won’t judge you if you decide to serve them over a bowl of vanilla ice cream.

 Snickerdoodle Ingredients:

 1 cup butter, softened

 1 cup vegetable oil

 3/4 cup granulated sugar

 1 cup powdered sugar

 2 large eggs

 4 1/4 cups all-purpose flour

 1 teaspoon baking soda

 1 teaspoon cream of tartar

 1/2 teaspoon salt

 1/2 cup granulated sugar + 1 tablespoon cinnamon for rolling cookies

 Gingersnap Cheesecake Filling Ingredients:

 2 cups white chocolate chips (about 10 ounces)

 3 cups finely ground gingersnaps

 1 teaspoon ground ginger

 1 teaspoon cinnamon

 1/2 teaspoon salt

 1/4 teaspoon ground cloves

 4 tablespoons powdered sugar

 1 (8-ounce) package cream cheese, softened

 Directions:

 Make the gingersnap cheesecake filling: Melt the white chocolate chips in the microwave on half power. Start with 1 minute and stir. Continue to heat the chocolate in 15 second intervals, stirring well after each to aid the melting, until it is smooth (be careful not to overheat). Transfer this to a shallow pan to cool until just warm (but not until hardened). 

 In the meantime, mix gingersnap crumbs, confectioners’ sugar, ginger, cinnamon, salt, cloves, and cream cheese together. Add the white chocolate and mix well until thoroughly combined. Transfer the mixture to the fridge while you make the snickerdoodle dough.

 Make snickerdoodle dough: Mix together the butter, vegetable oil, granulated sugar, powdered sugar, and eggs in a large bowl. In a separate large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Add the flour mixture into the butter mixture in 3-4 additions, mixing until just combined between each. Place the finished dough in the refrigerator to chill. While the cookie dough chills, roll gingersnap mixture into balls and place the balls on a wax paper lined baking sheet. Cover, and chill until firm (about 1 hour). 

 In a small bowl, whisk together 1/2 cup granulated sugar and cinnamon. Preheat oven to 375 degrees F. Take a few gingersnap balls out of the fridge at a time to work in small batches (so they stay firm). Scoop out about a tablespoon of chilled cookie dough. Press a frozen gingersnap cheesecake ball into the center, then cover with another bit of dough, working the dough around the whole ball. Roll the ball in cinnamon-sugar (which will make the soft dough easier to handle, so you can firm up the shape here) and place it on a greased baking sheet. Repeat the process, placing cookies 2-3 inches apart. If cookie dough gets too soft, re-chill it for a bit and continue working. I made sure to stick it back in the fridge during any downtime (like when I had some cookies in the oven). 

 Bake for 12-15 minutes, or until edges are slightly browned. Let the cookies cool on the pan for a few minutes before removing them to a cooling rack to cool completely. Store in an airtight container in the fridge, reheating for 30 seconds to a minute before eating. Serve a few hot cookies over vanilla ice cream for a special treat!

http://willowbirdbaking.com/2011/12/19/gingersnap-cheesecake-stuffed-snickerdoodles/

Easter Egg Hunt (Surprise Inside) Cookies

Ingredients 

2 ½ cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup Crisco (I used butter-flavored)

¾ cup white sugar

¾ cup brown sugar

1 teaspoon vanilla

2 large eggs

24 mini Cadbury Eggs  

Optional: Green Buttercream/any frosting you like – I use the Wilton recipe as a guide 

Jelly beans

Directions 

1.   Preheat oven to 350 

2.   Cream Crisco, white and brown sugars, and vanilla in the bowl of your mixer. Add eggs one at a time. 

3.   In a separate bowl combine flour, baking soda, and salt. Gradually add flour mixture to wet ingredients. The dough will start to pull away from the bowl of the mixer.  

4.   Using about a tablespoon of dough wrap a mini Cadbury egg so it is completely covered. Place the cookie inside a greased mini muffin tin. You do not want to use much more than a tablespoon of dough or the cookie will spread far over the top of the pan.  

5.   Bake at 350 for about 9 minutes or until golden. ***IMPORTANT*** Let the cookies cool in the pan for about 10-12 minutes until you can “twist” it out. Using your fingertips gently try to twist the cookie to remove it. If the cookie seems too soft like it will break apart wait 2 minutes and try again. If your muffin tin is greased the cookie will lift out whole after about 10-12 minutes. But do not let your cookie cool completely in the tin or it may adhere itself to the pan and then you will have to scrape it out.   

6.   Let cookies cool completely (or just eat one warm!), top with frosting and jelly beans.

 

http://www.inkatrinaskitchen.com/2011/03/easter-egg-hunt-cookies-theres-surprise.html

Italian Date Cookies

Ingredients

Sugar Cookie Dough

2 1/4 cup flour

1/4 teaspoon salt

2 teaspoons baking powder

1/2 cup softened margarine

1 cup sugar

2 eggs

1/2 teaspoon lemon juice

1 tablespoon milk

Date Filling

1 cup dates

1/2 cup sugar

1/2 cup walnuts

1 teaspoon orange rind

1 tablespoon orange juice

1 cup water

Directions 

Dough 

Cream sugar and margarine until creamy. Add eggs, lemon juice and milk. add dry ingredients a little at a time. Refrigerated overnight. 

Filling 

Place all ingredients in a saucepan and cook over medium heat until all the water is absorbed. 

Assemble cookies

1. Roll out rectangle about 10 x 12 inches and 1/4 inch thick. Spread date mixture on half of the dough. Flip the other half over filling. Beat 1 egg yolk with a little water and brush over dough. Sprinkle with finely chopped walnuts. Cut into strips and then into squares. 

2. Bake on greased cookie sheet at 375° for 10-12 minutes.

http://www.tastebook.com/recipes/1199862-Italian-Date-Cookies

Italian Walnut Pillow Cookies

These cookies are fantastic! If you’ve never heard of Italian walnut pillow cookies, then it’s about time.

Ingredients

 ◦Dough:

 ◦1 cup sugar

 ◦1 cup shortening

 ◦1 egg

 ◦1 teaspoon vanilla

 ◦1 cup milk

 ◦4½ cups all-purpose flour

 ◦4 teaspoons baking powder

 ◦1/2 teaspoon salt

 ◦Filling:

 ◦1½ lbs. walnuts, chopped (I use my food processor)

 ◦4 oz. (1 stick) unsalted butter, melted

 ◦1½ cups sugar

 ◦4 egg whites, lightly beaten

 ◦Icing:

 ◦2 cups powdered sugar

 ◦1 teaspoon vanilla

 ◦4 tablespoons milk (approximately) 

Instructions

 1. Preheat the oven to 350°. Grease cookie sheets or line them with parchment paper.

 2. In a bowl, mix together the flour, baking powder, and salt. Cream together the sugar and shortening. Add the egg and vanilla and combine well. Add in the remaining ingredients, alternating between the flour mixture and milk, starting and ending with the flour mixture and making sure all of the ingredients are well incorporated. The dough will be soft. Divide the dough into four even pieces, wrap each in plastic wrap, and refrigerate until ready to use.

 3. To make the filling, either process the nuts through a food processor until finely chopped (just a smidge larger than all-out ground), or chop by hand. The smaller the pieces, the better. Combine the chopped nuts with the sugar and then add in the melted butter. Mix well, making sure there are no large clumps. Add the egg whites and again, mix well.

 4. On a well-floured surface, roll out a piece of dough into a rectangle measuring about 6 inches by 18 inches. Spread ¼ of the nut filling onto the dough, leaving a small border around the perimeter of the dough. Roll up as you would a jelly roll, with the short ends to the left and right of you, and seal the ends. Cut the roll into 1-inch pieces and place on the cookie sheet. Bake for 15-20 minutes or until the tops are just slightly starting to turn brown. Cool completely. Repeat with the remaining pieces of dough and remaining filling.

 5. Once the cookies are cooled, prepare the icing by mixing together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You’ll want the icing to be thick enough to not be runny, but still easily spreadable. Ice the tops of the cookies and let set completely before storing in an airtight container.

http://laurassweetspot.com/2011/12/15/italian-walnut-pillow-cookies/

Oreo Stuffed Peanut Butter Cookies and Chocolate Peanut Butter Pillows

 Oreo Stuffed Peanut Butter Cookies

 adapted from Sugar High  

Ingredients 

 2 sticks unsalted butter

 1 cup peanut butter

 1 cup sugar

 1 cup dark brown sugar

 2 eggs

 1 teaspoon vanilla extract

 2 1/2 cups all purpose flour

 1 teaspoon baking powder

 2 teaspoon baking soda

 1 teaspoon salt

 1 package Peanut Butter Oreos 

Preparation 

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. 

In a bowl mix together flour, baking powder, baking soda, and salt. Set aside until needed. 

In the bowl of your mixing stand cream together butter, peanut butter and both sugars until fluffy. Add the eggs one at a time, mixing well before the next is added. Then mix in the vanilla.  Slowly add in the dry ingredients. Mix until completely incorporated. 

Take about 1 tablespoon of cookie dough, roll it into a ball and then flatten with the palm of your hand, set aside and do the same with another tablespoon of cookie dough. Place an Oreo in the middle of one of the flattened balls of cookie dough, place the other on top and fold the dough around the sides of the Oreo, pinching together so no Oreo is showing. Place on the parchment lined baking sheet. Repeat with the rest of the cookies, placing them about an inch apart. 

Bake for about 12 minutes or until the edges just start to brown. Let cool on sheet for 5 minutes, then move to wire rack to cool completely (if you can wait that long!). 

Chocolate Peanut Butter Pillows

 recipe adapted from Post Punk Kitchen 

Ingredients 

For the dough:

 1/2 cup canola oil

 1/2 cup sugar

 1/2 cup pack light brown sugar

 1/4 cup honey

 3 tablespoons half n half

 1 teaspoon vanilla extract

 1 1/2 cups AP flour

 1/3 cup + 2 tablespoons unsweetened cocoa powder

 1/2 teaspoon baking soda

 1/2 teaspoon salt 

For the filling:

 3/4 cup creamy peanut butter

 2/3 cup confectioners sugar

 3 tablespoons whipped cream cheese

 2 tablespoons half n half

 1/2 teaspoon vanilla extract

 1 bag Hershey’s Hugs 

Preparation 

Prepare the filling. Mix together all filling ingredients in a medium bowl. Mix until thoroughly combined. If too loose add more confectioners sugar. Place in the fridge until needed. 

Preheat the oven to 350 degrees. Line baking sheets with parchment paper. 

In the bowl of your mixing stand cream together canola oil, sugars & honey until smooth. Add in the vanilla extract & half n half and combine. Sift in the flour, cocoa powder, baking soda and salt.  Mix until all ingredients are integrated. 

Scoop out a generous tablespoon of chocolate dough, roll into a ball and then flatten with your palm. Place a heaping teaspoon of peanut butter filling in the middle of the chocolate dough and place one Hug in the center of the peanut butter filling. Pull the sides of the chocolate dough up and around the kiss, pinching together to form a sealed ball. Repeat with the remaining dough & place on the lined baking sheet. 

Bake for 10 minutes. Let cool for about 5 min then move to a wire rack. (I think these are better eaten warm – place in microwave for 10 sec before eating if desired.)

http://nycityeats.com/wordpress/3533/peanut-butter-chocolate-cookies-2-ways/

Peanut Butter Cup Stuffed Chocolate Chip Cookies

The Perfect Stuffed Chocolate Chip Cookie Recipe

Serves: 12  

Thick chocolate chip cookie dough that is the perfect base for making decadent stuffed chocolate chip cookies! 

Ingredients

 ◦2 1/4 cups of all purpose flour

 ◦1/2 tsp salt

 ◦1 tsp baking soda

 ◦1/2 cup of butter

 ◦3/4 cup of packed brown sugar

 ◦3/4 cup of granulated sugar

 ◦1 1/2 tsp vanilla

 ◦2 eggs

 ◦2 cups of semi-sweet chocolate chips 

Instructions 

1. Kick the tires and light the fires to 350 degrees.

 2. Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.

 3. When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets. 

Voila! This is the only recipe you should use to make stuffed cookies,  using a very small of butter in the dough is the real secret here, no melting dough, it holds the “stuffing” firmly in place. 

Take a scoop of cookie dough, flatten it slightly to about 1/2 cm thickness and place the peanut butter cup on top. 

Take another large scoop and place it on top, then mold and pinch the edges together like you would a perogie or a dumpling. The top of the cookie in your hand will be lovely and flat, thus turning into the bottom! 

The reverse shape of the peanut butter cup lends to a great cookie shape, the top is wider and flatter than the bottom, so inverting it straight onto the cookie sheet makes for a perfect cookie. 

Because I know it helps readers like myself, I took a measurement of the cookies and most were 2 1/2 inches wide. 

I know. I am a geek, I can’t help it. 

I always leave a lot more space when trying out something new on a cookie sheet, but I didn’t need to in the slightest. These are not supposed to spread out and they don’t. 

Pop those babies into the 350 degree oven for 15-17 minutes, until they are golden brown and ready to come out. 

Can I again mention the no huge lumps and bumps  and sheer cookie perfection or is it just annoying at this point in time? 

I can’t help it, I get excited when recipes turn out so fantastic and I just can’t wait to share with everyone, I am impatient like a child at Christmas. 

These are large cookies for sure, but a peanut butter cup is large so this is what will happen. 

How large is large, you ask? 

Well, just wait while I get out my measuring tape, of course! 

These cookies ended up being 3.5 inches wide, meaning only .5 inch spread in each direction, an incredibly small distance for that amount of dough. 

And in proportion to my hand, which I would like to think is a normal, nice sized hand. So just large enough not to be crazy. 

I think that no matter how hot it is, these cookies should be on your list of Must Bake Now!

http://www.thekitchenmagpie.com/peanut-butter-cup-stuffed-chocolate-chip-cookies

Pineapple Tart Rolls #2 (A Simpler Recipe)

 (yield ~ 36 pcs)

Filling 

3 cans of Pineapple rings

 10 tbsp caster sugar

 1 tsp cornstarch (mix with 1tsp of water)

1. Drained pineapple and squeeze out all the juice.

 2. Put them in the food processor and give them a few blitz.

 3. Add all the crushed pineapples and sugar in a saucepan and cook on medium heat. Remember to stir constantly to avoid burning!

 4. Cook until most liquid has evaporated and the filling turn golden.

 5. Add in cornstarch mixture to thicken the filling.

 6. Let it cool.

Pastry 

250g flour

 225g butter

 1/4 tsp salt

 2 egg yolks

 4 tbsp icing sugar

 2 tbsp cornstarch

 1 tbsp shortening (optional)

 1 egg yolk + 1 tbsp milk (beaten, for egg wash)

 1. Sieve flour, cornstarch, salt and icing sugar. Set aside.

 2. Beat butter until light and fluffy. Add in egg yolks until well mixed.

 3. Slowly beat in flour until well combined. (Add more flour if it’s too sticky to handle)

 4. Wrap the dough with cling wrap and chill for 30 mins.

 5. Put dough into pineapple roll pastry press, pipe dough out with thumbs into a long strip.

 6. Place pineapple jam (~ 8-10 grams) at one end of the pastry, roll the pastry up enough to enclose the jam filling.

 7. Line them on a baking tray lined with parchment paper. Brush the top with egg wash.

 8. Preheat oven to 175 C and bake for 20 mins or until the surface turns golden brown.

http://elovestocook.wordpress.com/2012/01/19/pineapple-tart-rolls/

Pineapple Tarts

The recipe gave me just what I want – a soft, crumbly pillow of melt-in-your-mouth pastry wrapping inside it a fibrous filling. If this is your kind of pineapple tart, go on, knock yourselves out but be prepared to run a few clicks after realizing you ate just one too many. Don't say I didn't warn you.

Adapted from Lai Kuan’s Food4Tots. Head over to the recipe for very useful tips. Handmade Nastar roll instructions from Billy Law’s A Table for Two.

Makes about 90 inch-long tarts

Note: I modified the filling recipe, using rock sugar instead of granulated sugar to make a stickier jam. This will yield a darker filling so if you’re particular about the color of the jam, stick with granulated sugar. 

Filling  

2 half-ripe pineapples, grated

200 grams rock sugar (adjust according to your preference)

4 cloves

2 star anises

1 cinnamon stick (5cm long)

1 tbsp freshly squeezed lemon juice

Pastry

250 grams unsalted butter, at room temperature

50 grams icing sugar

2 egg yolks

360 grams plain flour

2 tablespoons corn flour

¼ tsp salt

½ tsp vanilla extract

1 egg yolk mixed with 1 teaspoon milk/water for the egg wash 

Make the filling: Skin pineapples and remove the “eyes”. Cut each pineapple into quarters lengthwise. Grate the pineapple using the special pineapple grater (I use the pointy side of a cheese grater and that works) until it reaches the core (the tough centre). Discard the core. 

Drain the grated pineapples with a large sieve. Use a ladle to press the juice out until it is 90% dried up. Retain the pineapple juice for cooking later. Using a wooden spoon, cook the grated and drained pineapples, putting in half portion of the sugar, cloves, cinnamon stick, star anise and lemon juice in a large pot under moderate heat until it begins to boil. 

Reduce the heat to medium and continue to cook, stirring occasionally. From time to time, add the pineapple juice little bit by little bit when the juice in the mixture is almost evaporated. Repeat this step until all the juice is completely used up for the cooking. Add the remaining sugar bit by bit until the desired sweetness is achieved. This step can be done close to the end of the cooking. 

When all the juices are used up and the mixture has started to look dry and caramelized, reduce the heat to low. Keep stirring until the mixture is almost dry and sticky with a golden-hue. This will take about 1 to 1½ hours. Remove cloves and cinnamon stick (I skip this part and remove them while rolling the filling into balls). Set aside to cool and store in an air-tight container in the refrigerator. 

Make the pastry: Sift the flours together into a bowl. Cream the butter and icing sugar until light in a stand mixer with the paddle attachment. Beat in egg yolks, one at a time. Add in salt and vanilla, beat until fluffy. Reduce speed to low and beat in the sifted ingredients (divided into 2-3 times) and combine well into a firm dough. Refrigerate the dough for 30 minutes.

Assemble the tart: Preheat oven to 160°C and center the rack. Prepare two cookie sheets lined with parchment paper. Roll the pineapple filing by taking 6 grams or about ½ teaspoon heapful of filling and shaping each ball into a small and short elongated roll. If the filling sticks, wet your hands with some water and pat on a tea towel after each 2 to 3 rolls. 

Remove the dough from the fridge. Take about 8 grams worth dough and roll it into a ball. Roll the ball into a long strip about 6 to 7 cm long. Press the strip of dough flat into a long rectangle on your palm. Place pineapple filing at the bottom end of the rectangle strip and gently roll up the pastry, like so in a Swiss roll, enough to enclose the jam. Do not overlap the pastry. 

Arrange the rolls on the baking tray. Score the tops with the tips of a fork or the back of a small knife across the short end of each roll. Brush each roll with egg wash. Bake in preheated oven for 15 minutes. Turn the baking sheet 180 ° and continue to bake for 2 minutes or until golden brown. 

Leave to cool completely on a wire rack before storing in an airtight container. The tarts keep well up to two weeks (if you’re like us, not a chance) at room temperature.

http://pickyin.blogspot.com/2011/02/pineapple-tarts.html

Hot Cocoa Cookies

In a medium saucepan, melt together: 

1 stick (4 ounces) unsalted butter

12 oz. chopped semisweet chocolate (bars)

Stir frequently over medium heat until smooth. Let cool for 15 minutes. 

In a medium bowl, whisk together:

1 1/2 cups flour

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Using an electric mixer, beat together: 

1 1/4 cups light brown sugar

3 eggs, at room temperature

1 1/2 teaspoons pure vanilla extract 

Beat on low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just comined. Refrigerate the dough for at least 1 hour.

Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes. 

Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. Snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides. 

Remove the cookie sheets from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes. 

Grate 5 ounces of semisweet chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks and let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment paper.

http://www.pipandebby.com/pip-ebby/2011/11/14/hot-cocoa-cookies.html