197448 flour less raspberry sau Recipes

unsalted butter, softened, brown sugar , packed, vanilla, salt, all-purpose flour, sugar, raspberry preserves, oats (quick-cooking or old-fashioned not instant)

butter, softened, sugar, lg. egg, flour, seedless raspberry jam, chopped walnuts, chocolate chips

butter, softened, sugar, all-purpose flour, seedless raspberry jam, divided, powdered sugar, water, almond extract

butter, at room temperature, granulated sugar, vanilla, all-purpose flour, salt, raspberry jam, powdered sugar

unsalted butter, at room temperature, sugar, egg yolk, vanilla extract, all-purpose flour, salt, raspberry jam

butter, softened, cream cheese, softened, vanilla extract, king arthur unbleached all-purpose flour, salt, raspberry cake and pastry filling, egg, water

eggs, separated, butter, sugar, bittersweet chocolate, melted, ground almonds, king arthur unbleached all-purpose flour, seedless raspberry jam, bittersweet chocolate, chopped, butter

butter, softened, sugar, egg yolks, vanilla extract, drop lemon juice, king arthur unbleached all-purpose flour, salt, raspberry preserves, sugar, drop lemon juice, milk

active dry yeast, warm water (110o to 115o), warm 2% milk (110o to 115o), butter, cubed, sugar, egg, salt, king arthur unbleached all-purpose flour, seedless raspberry jam, egg, water, sugar, butter, melted, vanilla extract, water

raspberry filled chocolate ravioli cookies, bittersweet or semisweet chocolate, butter, softened, granulated sugar, egg, vanilla extract, chocolate extract, baking soda, salt, all-purpose flour, seedless raspberry jam, sugar, melt chocolate in top of double boiler over hot , not boiling water. remove from heat; cool., cream butter and granulated sugar in large bowl until blended. add egg, vanilla extract, chocolate extract, baking soda, salt and melted chocolate, beat until light. blend in flour to make a stiff dough. divide dough in half. cover; refrigerate until firm. preheat oven to 350of. lightly grease cookies sheets or line with parchment paper., roll out dough , half at a time,1/8 inch thick between 2 sheets of plastic wrap. remove top sheet of plastic ( if dough gets too soft and sticks to plastic, refrigerate until firm). cut dough into 1 1/2 inch squares. place half the squares 2 inches apart on prepared cookie sheets. place about 1/2 tsp jam in center of each square; top with another square. using fork, press edges of squares together to seal, then pierce center of each square. bake for 10 minutes or just until edges are browned. remove to wire racks to cool., dust lightly with confectioners sugar., makes about 6 dozen cookies .

butter, sugar plus more for ramekin, egg, half and half, vanilla extract, all purpose flour, fresh raspberries, vanilla ice cream (optional)

butter, at room temperature, granulated sugar, vanilla, all-purpose flour, salt, raspberry jam, powdered sugar

butter softened, white sugar, almond extract, all purpose flour, seedless raspberry jam, confectionary sugar for glaze, almond extract for glaze, milk for glaze

butter or margarine, softened, cream cheese, softened, all-purpose flour, seedless raspberry preserves, egg, sugar, almond paste, crumbled, whole blanched almonds, coarsely chopped

butter, softened, sugar, all-purpose flour, seedless raspberry jam, powdered sugar, water, almond extract

unsalted butter at room temp ., suger, egg yolk, vanilla extract, all-purpose flour, salt, raspberry jam

egg whites, cream of tartar, vanilla extract, almond extract, sugar, cake flour, fresh raspberries