Goldy Bears Sweetheart Sandwich Cookies Recipes

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix and flour until well blended. Add butter, egg and almond extract; stir until soft dough forms.
• Roll dough into 84 (1/2-inch) balls. Roll each ball in sugar. Place balls 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• For each sandwich cookie, spread 1 teaspoon frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together. Roll sides of sandwich cookie in sprinkles.

Steps:

• 1. To make the cookies, cream the butter with the sugar in a large bowl until light. Beat in eggs and vanilla; set aside. Sift the cocoa, flour, salt, baking powder, and baking soda together.
• 2. Stir the dry ingredients thoroughly into the butter mixture. Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours. Preheat the oven to 375 F and butter 2 cookie sheets.
• 3. Using a teaspoon measure, roll level teaspoons of the dough into balls and place them 2 inches apart on the sheets. Bake for 10 to 15 mins, until cookies are puffed and surfaces slightly dry and cracked. Cool on racks.
• 4. To make the filling, cream the butter until light. Beat in the vanilla and powdered sugar, adding whipping cream and continuing to beat until the consistency is like creamy frosting.
• 5. Makes about 3 dozen sandwiches.
• 6. Variation : For half a batch of vanilla-filled and half a batch of peppermint-filled cookies, add ⅛ teaspoon peppermint extract to half the filling. Tint the peppermint filling pink or green before filling half the sandwiches.
• 7. Enjoy the recipe @@ http://goo.gl/OKC6vp

Steps:

• Set over to 350°F
• In mixing bowl, beat the butter with cream cheese until well blended.
• Beat in the sugar and vanilla, then stir in the flour until well mixed.
• Using a 1/2-tablespoon measure, shape the mixture into small balls and place 2 inches apart on ungreased cookie sheets.
• Make a small indentation in the top of each cookie with your thumb.
• Carefully place a strawberry half, cut side down, in each indentation.
• Bake for 12 to 18 minutes, or until very lightly browned.
• Cool on racks.

Steps:

• Make cookie dough as directed on package, stirring in flour. Roll dough into 36 (1-inch) balls. Combine sugars and coffee powder in small bowl. Roll balls in sugar-coffee mixture. Place about 2 inches apart on ungreased cookie sheet.
• Bake at 375°F 7 to 9 minutes or until set. Immediately press 1 chocolate-striped candy into center of each cookie. Allow to stand about 5 minutes until soft; press lightly. Top melted candy with chocolate candy.
• If desired, reverse the candies on the cookies. Cool; place on cooling racks. Cool completely.

Steps:

• Set oven to 350°F
• Butter three 8- or 9-inch round cake pans.
• FOR THE CAKE --
• Sift together the flour, baking soda, and salt.
• Beat the shortening with the butter until well combined.
• Cream in the sugar and beat until fluffy and light.
• Beat in the egg yolks one at a time until well combined.
• Add the flour mixture alternately with the buttermilk, begining and ending with the flour mixture.
• Stir in the orange zest, cereal, cranberries, and pecans.
• Beat the cream of tartar into the egg whites and continue beating until stiff.
• Gently fold the whites into the cake batter.
• Pour into the 3 prepared pans.
• Bake in pre-heated oven 25 to 35 minutes, until a toothpick inserted in the center comes out clean.
• Cool on racks.
• FOR THE FROSTING --
• Beat the cream cheese with the butter until well combined.
• Gradually add the sugar and orange juice, beating until creamy and smooth.
• Stir in the orange zest.
• Frost the tops and sides of the cake.

Steps:

• Set oven to 350°F
• Butter a 9-inch round cake pan.
• Sift together the dry ingredients.
• Using a food processor with the steel blade or a pastry cutter, cut the butter into the flour mixture until it resembles small peas.
• Blend in the raisins and caraway seeds.
• Beat the egg, buttermilk, and sour cream together until blended.
• Stir the egg mixture into the dry mixture just until blended.
• Transfer the batter to the pan and bake for about 50 to 55 minutes, until a toothpick inserted in the center comes out clean.

Steps:

• Preheat the oven to 375.
• In a small bowl, mix the oats with the brickle chips.
• Sift the flour, baking soda, baking powder, and salt together.
• In a food processor, mix the sugars until blended, then gradually add the butter.
• Continue to process until creamy and smooth.
• Add the eggs and vanilla and process until blended.
• Add the flour mixture and process just until combined.
• Pour this mixture over the oats and brickle chips and stir until well combined.
• Using a 1/8 cup measure, scoop out dough and place 3" apart on ungreased cookied sheets.
• Bake 12 to 15 minutes, or until golden.
• Cool on wire racks.

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves. , Bake for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool.

Steps:

• Set oven to 350°F
• Grease a 9- by 13- inch pan.
• Cream butter and sugars together.
• Beat in eggs and vanilla.
• Add flour, salt and baking soda.
• Stir in oats and raisins (Soak dry-ish raisins in hot water for about 15 minutes as raisins draw moisture from batter).
• Spread in the prepared pan.
• Bake in preheated oven 30 minutes (Test for doneness after 22 minutes, especially if substituting low-fat margarine).
• Cool slightly and cut into bars.

Steps:

• In a small saucepan, combine the pineapple and rum. Bring to a boil then take off of the heat and soak for 30 minutes. Drain and pat dry.
• Preheat oven to 350 degrees. Butter the top of muffin tin and place paper liners in the cups.
• Sift the flour, baking soda, baking powder, and salt. Set aside.
• In a large bowl, beat the butter with a mixer on medium until creamy. Add sugar gradually until light.
• Add the eggs one at a time until well combined.
• On low speed, add sour cream, zest, and vanilla. Mixture may look curdled.
• Gently add the flour mixture plus the pineapple and coconut, stirring just enough to combine.
• Spoon mixture into muffin tin. Bake for 15-20 minutes until a toothpick comes out clean.
• Serve warm or room temperature.