Best Recipes Ever Vol.21,Num.9 - (Page 91)

Almond Sandwich Cookies PreP Time: 1 Hour STarT To FiniSH: 1 Hour 15 minuTeS ServingS: 45 Cookies 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 1⁄ 2 cup all-purpose flour 1⁄ 2 teaspoon almond extract 1 tablespoon granulated or coarse sugar 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended. 2 Shape dough into 90 (1⁄2-inch) balls. On ungreased cookie sheets, place balls 1 inch apart. Press bottom of glass dipped in sugar on each ball until 1⁄4 inch thick; prick tops with fork. 3 Bake 6 to 8 minutes until set but not brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. 4 In small bowl, beat filling ingredients with electric mixer on low speed until smooth and creamy. For each sandwich cookie, spread about 1 teaspoon filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store in refrigerator. Per Serving (1 sandwich cookie): Calories 80; Total Fat 3g (Saturated Fat 1g); Sodium 35mg; Total Carbohydrate 13g (Dietary Fiber 0g); Protein 0g; exchanges: 1 Other Carbohydrate, 1⁄2 Fat; Carbohydrate Choices: 1 Chocolate Chip Cookie-Stuffed Pies PreP Time: 10 minuTeS STarT To FiniSH: 25 minuTeS ServingS: 8 1 box Pillsbury® refrigerated pie crusts, softened as directed on box 8 Pillsbury® Ready to Bake!® refrigerated chocolate chip cookies (from 16-oz package) 8 milk chocolate candy drops or pieces, unwrapped 1 teaspoon sugar Filling 2 cups powdered sugar 1⁄ 4 cup butter or margarine, softened 4 teaspoons milk 1⁄ 4 teaspoon almond extract 1 drop red food color 1 Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut 8 (31⁄2-inch) rounds from each crust. 2 Place 1 unbaked cookie in center of each of 8 rounds; top each with 1 candy, pointed end into cookie. Brush edge of rounds with water. Top with remaining 8 rounds; press edges together with fork to seal. Brush tops with water; sprinkle with sugar. 3 Bake 10 to 12 minutes or until golden brown. Per Serving (1 pie): Calories 510; Total Fat 27g (Saturated Fat 11g); Sodium 450mg; Total Carbohydrate 63g (Dietary Fiber 0g); Protein 4g; exchanges: 1 Starch, 3 Other Carbohydrate, 51⁄2 Fat; Carbohydrate Choices: 4 [ MAke-AheAd tiP ] Assemble the pies the day before and store in the refrigerator. BEST RECIPES EvER!  PILLSBURY 91

Table of Contents for the Digital Edition of Best Recipes Ever Vol.21,Num.9

Best Recipes Ever Vol.21,Num.9
Contents
What's in Season?
Appetizers & Snacks
Breakfast & Brunch
Main Dishes
Sides & Salads
Desserts
Index

Best Recipes Ever Vol.21,Num.9