roll dough into 1-inch balls and wrap well in cellophane. bake for 13-15 minutes until brown and the jam starts to bubble hard. cool for 3 minutes and place on cooling rack. these were a pain in the butt to make. these were a pain in the butt to make. the dough was sort of difficult to work with and the filling all bubbled out.
i followed the recipe exactly but didn’t have a good result. they look like these but easier to make, especially if you use store bought pie crusts. they were good tasting but the next time i will use a store bought pie crust because the one in the recipe did not work so good, it kept falling apart. i love the ease of this recipe which is the equivalent to my mom’s recipe for cream cheese kiffles. at any rate , for the kiffles you follow the recipe here and then put in your very thick preserves/kiffle filling and then roll them into a crescent shape, bake until golden. i really felt they needed some sugar in the pastry. easy enough to mix up and roll out.
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the secret is out now….but i still need you to send 4 dozen of these and 12 dozen of the hildebrochen?? we’ve got the christmas shakes in anticipation. thanks for stopping by! i will impart tips and tricks i have learned over the years, to make cooking easier and fun for you! thanks for stopping by! i will impart tips and tricks i have learned over the years, to make cooking easier and fun for you!
ingredients 1 cup packed brown sugar 1 cup sugar 1 cup butter, softened 3 large eggs 2 tablespoons vanilla extract 5 cups all-purpose flour 1 teaspoon mix cream cheese and butter well in large bowl until well blended and creamy. add in flour slowly, beating well after each addition. roll dough into 1-inch these raisin filled cookies are soft cookies filled with a sweet filling packed with plump raisins, chopped nuts, and dates., .
the softest, most melt in your mouth cookie that you’ve ever tasted. these raspberry filled cookies are perfect for any time of year! raspberry this jam filled cookie is among the oldest christmas cookie recipes that we make. it is from everywoman’s magazine in 1957. these delicious yet not overly sweet cookies are perfect for bringing to a cookie swap, sticking in a lunchbox for a special treat, or enjoying with a cup, .
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