Jelly Filled Dainties Ii Recipes

Steps:

• 1. Combine the cream cheese, butter and flour and blend completely. Chill.
• 2. Roll out the dough, half at a time, to about 1/4 inch thick. Cut into small rounds or other dainty shapes.
• 3. Make a small depression in the center of each cookie and place 1/2 teaspoons preserves. Bake on an ungreased cookie sheet at 350 degrees for about 20 minutes.
• 4. Cool, and dust with confectioners' sugar if desired.

Steps:

• 1. With an electric mixer, cream butter and splenda. Beat in vanilla. Gradually add pecans and flour, blending thoroughly. Cover tightly and chill so dough will be easier to handle (about 1-2 hours or for up to 3 days).2. On a floured board, roll dough to a 1/8-inch thickness. Using a favorite cookie cutter, cut the dough into shapes and transfer to an ungreased baking sheet. (The cookies will be sandwiched together. If using different cookie cutters, be sure to cut out even numbers of cookies using the same cookie cutter.) Cut out about a 1/2-inch hole in the center of half of the cookie shapes. You can use the cap from the vanilla extract or other bottle if you don't have a tiny round cutter. Bake cookies at 375 F. for about 12 minutes or until lightly browned. Transfer to cooling racks to cool completely.3. Gather the cookies with holes in one area. Sift powdered sugar over the tops of these cookies. Spread the bottom cookies with jam. Place a sugar-topped cookie on each jam-topped cookie to form a sandwich. Store in an airtight container.

Steps:

• In medium mixing bowl, combine honey, peanut butter and powdered sugar. Portion and shape into balls about 1-inch in diameter. Roll in KELLOGG'S RICE KRISPIES cereal to coat. Store in airtight container.

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour to the creamed mixture and mix well. Divide dough into four portions; cover and refrigerate until easy to handle. , On a lightly floured surface, roll one portion of dough at a time into a 10x7-1/2-in. rectangle. Trim edges if necessary. Cut into 2-1/2-in. squares., Place 1/4 teaspoon spreadable fruit or preserves near each end of two diagonal corners. Moisten the remaining two corners with water; fold over and press lightly. , Place on ungreased baking sheets. Bake at 350° for 12-15 minutes or until corners are lightly browned. Cool 2-3 minutes before removing to wire racks to cool.

Steps:

• 1. Stir together flour and salt. Set aside. 2. In large mixing bowl, beat margarine and sugar until light and fluffy. Add egg and vanilla. Beat well. Stir in flour mixture, mixing until combined. Shape dough into balls about 1 inch in diameter. Roll in KELLOGG'S CORN FLAKES cereal. Place about 2 inches apart on ungreased baking sheets. Make dent in center of each cookie.3. Bake at 300°F about 8 minutes. Remove from oven. Press down dent in top of each cookie. Return to oven and bake about 10 minutes longer or until lightly browned. Fill centers of cookies with jelly when cooled.

Steps:

• In a small bowl, combine yeast, warm water, and 1 teaspoon granulated sugar. Let stand until foamy, about 10 minutes.
• Place flour in a large bowl. Form a well in the center; add eggs, yeast mixture, remaining 1/4 cup granulated sugar, the butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. Turn out dough onto a well-floured work surface; knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl, cover with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, 1 to 1 1/2 hours.
• Turn out dough onto a lightly floured work surface, and, using a lightly floured rolling pin, roll out dough to 1/4-inch thickness. Using a 2 1/2-inch round cutter, cut out 20 rounds, re-rolling scraps as necessary. Transfer to a lightly floured baking sheet, cover with plastic wrap, and let rise 20 minutes.
• Whisk together confectioners' sugar and milk in a medium, shallow bowl until smooth. Cover glaze with plastic wrap and set aside until ready to fill doughnuts.
• In a medium saucepan over medium heat, heat oil until a deep-fry thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 dough rounds into the oil. Fry until golden, turning once, about 1 minute on each side. Transfer to a paper towel-lined baking sheet to drain. Repeat process with remaining dough rounds.
• Fill a pastry bag fitted with a coupler and small bismark pastry tip for filling (such as #230) with the jam. Using a chopstick or a wooden skewer, make a hole in the side of each doughnut. Fit the pastry tip into the hole, and pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts and jam.
• Dip tops of doughnuts in the glaze to cover. Let stand, glaze-side up, until set.

Steps:

• 1. In cold 12-inch fry pan, combine sugar, dates and eggs. Cook about 10 minutes over medium heat, stirring constantly, or until mixture starts to thicken and sugar is dissolved. Remove from heat.2. Stir in vanilla and KELLOGG'S RICE KRISPIES cereal into hot date mixture. Mix well. Dip teaspoon in ice water, then drop rounded teaspoonfuls of mixture onto waxed paper or baking sheets coated with cooking spray. Roll in flaked coconut, if desired. Chill before serving. Store in airtight container in refrigerator.

Steps:

• 1. Stir together flour and salt set aside.2. Beat together margarine and sugar until smooth. Add egg and vanilla beat well. Stir in flour mixture.3. Portion dough using level measuring-tablespoon. Shape into balls and roll in KELLOGG'S® CORN FLAKES CRUMBS®. Place about 2 inches apart on ungreased baking sheets. Make dent in center of each cookie.4. Bake at 350°F oven about 10 minutes or until light golden brown. Remove from oven and fill indentation with jelly.