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Preheat the oven to 375 degrees F. Cream the butter and sugar together until fluffy, 3-5 minutes. Scrape the bowl and add the egg and vanilla. Beat again until smooth. In a separate bowl, mix together the flour, baking powder, and salt. Slowly add the dry mixture into the butter mixture.

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Pulse, pulse, pulse. Add the butter and pulse for 30 seconds. Add the eggs and vanilla and pulse until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes. Position an oven rack in the center of the oven and preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper.

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Preheat oven to 350 degrees Fahrenheit. Line two sheet pans with parchment paper or aluminum foil and spray with cooking spray, set aside. Using a floured rolling pin, roll the dough cookie dough out to about 1/4 inch thick, then use a 3 inch cookie cutter to cut out circles. Place the cut cookies on the sheet pans.

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Add one egg at a time and mix into the creamed mixture of butter and sugar. Add vanilla and almond extract and mix for about another minute. Sift the flour, baking powder, and salt in a separate bowl. Once sifted, add 1/3 of the dry ingredients to the wet ingredients, mix well, and repeat, mixing fully after each addition.

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Place 2 cups of confectioner's sugar into a medium bowl. Add 2 Tablespoons of the freshly squeezed lemon juice and stir or whisk to combine. Continue adding lemon juice a teaspoon at a time until you achieve a thick drizzling consistency. Drop a pillow cookie face down into the bowl of icing.

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Preheat oven to 325 F. Prepare a cookie sheet with parchment paper, set aside. For the filling, combine powdered sugar and cream cheese and mix until smooth. Set aside. In a mixing bowl, combine the dry ingredients (first five ingredients) and stir well. Add in the oil, milk, and vanilla to form a cookie dough.

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Instructions. Preheat the oven to 350 F. Cream sugar and butter in a large bowl. Mix in egg yolk, milk and almond extract. Blend in the flour a little at a time, until well combined and chunky. Cover an place in refrigerator to cool. In a mixing bowl combine all filling ingredients.

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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.

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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. Refrigerate cookies for 30 minutes or until firm.

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Prepare and bake the brownie batter according to the instructions for a 9×13 on the box. Let cool completely. Cut into 48 one inch by one inch squares (6 cuts lengthwise, 8 cuts across). Preheat the oven to 350 F. Keep cookie dough chilled when not in use. Open one package at a time to keep the dough easy to work with.

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Pillowcase cookies from Kevin Belton's Cookin' Louisiana: Flavors from the Parishes of the Pelican State (page 161) by Kevin Belton. Shopping List; Ingredients; Notes (0) Reviews (0)

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Chill for at least one hour. In another mixing bowl, mix together almond paste, sugar, egg yolk, milk, and almond extract. Preheat oven to 350°F. Line a baking sheet with parchment paper. Remove the almond pillow cookies dough from the refrigerator. Scoop up a ball using a cookie scoop or ice cream scoop.

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Instructions. Preheat your oven to 350 degrees F. In a food processor or using a mixer, blend flour, powdered sugar, cornstarch and salt until combined. Using a knife, scrape the seeds from the vanilla bean and add to the food processor. Roll about a tablespoon of dough into a ball and place on an ungreased cookie sheet.

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Preheat oven to 350 degrees F and line a cookie sheet with parchment paper or a silicone mat. Whip the egg white with a whisk attachment in a mixer. Add the cream of tartar when the eggs get frothy and gradually add the sugar as the eggs turn white. Whip until stiff peaks form. Add the chopped walnuts to the chocolate and add 1/3 of the mixture.

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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.