525 butter cookies filling Recipes

butter, softened, sugar, vanilla extract, king arthur unbleached all-purpose flour, salt, ground almonds, raspberry filling, edible glitter or confectioners sugar

butter, softened, sugar, eggs, molasses, king arthur unbleached all-purpose flour, baking soda, ground cinnamon, ground ginger and cloves, salt, sugar, cream cheese, softened, pumpkin pie filling, sugar, ground cinnamon, ground ginger

butter, softened, white sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, unsweetened cocoa powder, chopped walnuts, white sugar, chocolate-covered caramel candies

butter, softened, white sugar, brown sugar, eggs, vanilla, flour, salt, baking soda, unsweetened cocoa powder, chocolate-covered caramel candies (i use rollos)

chocolate cake mix (i recommend betty crocker super moist), oil, eggs, water, chocolate pudding mix, jell-o oreo instant pudding & pie filling mix, milk, semi-sweet chocolate chips, butter

butter, softened, sugar, divided, brown sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, baking soda, chopped pecans, divided, rolo candies, white baking chocolate, chopped

butter, softened, sugar, egg yolks, vanilla extract, king arthur unbleached all-purpose flour, poppy seeds, salt, semisweet chocolate chips, melted

butter, quick oats, uncooked, sugar, flour, corn syrup, milk, vanilla extract, salt, chocolate chips, heavy cream, vanilla

butter, at room temperature, brown sugar, unsulphured molasses, egg, flour, baking soda, salt, ground ginger, cinnamon, ground cloves, nutmeg , and freshly ground black pepper, granulated sugar, fresh lemon juice, egg whites, zest of 1 lemon, powdered sugar for dusting

butter, egg yolks, philadelphia cream cheese, baking powder, flour, jam (your favourite kind) or preserves (your favourite kind)

butter, softened, sugar, divided, brown sugar, eggs, vanilla extract, all-purpose flour, baking cocoa, baking soda, chopped pecans, divided, rolo candies, white baking chocolate, melted

butter, softened, white sugar, brown sugar, eggs, vanilla extract, all-purpose flour, cocoa (preferably unsweetened ), baking soda, rolo candies , unwrapped (duh)

butter or margarine, softened, sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, cocoa, chopped pecans, divided, sugar, chewy caramels in milk chocolate

butter, softened, granulated sugar, egg yolks, pure vanilla extract, all-purpose flour, poppy seeds, salt, dark chocolate chunks, melted

butter ( no substitutes ), flour, vanilla ice cream, softened, solo brand cherry , apricot or poppyseed filling., sugar

butter, softened, powdered sugar, vanilla extract, all-purpose flour, lemon curd, powdered sugar , for dusting

butter, softened (no substitutes), sugar, egg yolks, vanilla extract, flour, poppy seeds, salt, white chocolate, melted (king arthur has lemon-flavred white chocolate chips; or you can use semisweet chocolate)

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.