Strawberry Pillows Recipe
Strawberry Pillows Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Make cookie trays extra special with these mini pie look-alikes stuffed with sweet strawberry preserves. Yum! —Amy Sauerwalt, Columbia, Maryland
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 1-1/2 teaspoons vanilla extract
  • 2-3/4 cups all-purpose flour
  • 2/3 cup strawberry preserves

Directions

Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 2 hours.
Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto ungreased baking sheets. Place 1/2 teaspoon preserves in the center of each circle; top with remaining circles and press edges lightly with a fork to seal. Cut slits in the top of each cookie. Bake until edges are light brown, 7-9 minutes. Remove from pans to wire racks to cool. Yield: 5 dozen.
Originally published as Strawberry Pillows in Cookies & Candies Bookazine 2017

Nutritional Facts

1 cookie: 83 calories, 4g fat (3g saturated fat), 12mg cholesterol, 36mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 1-1/2 teaspoons vanilla extract
  • 2-3/4 cups all-purpose flour
  • 2/3 cup strawberry preserves
  1. Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 2 hours.
  2. Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto ungreased baking sheets. Place 1/2 teaspoon preserves in the center of each circle; top with remaining circles and press edges lightly with a fork to seal. Cut slits in the top of each cookie. Bake until edges are light brown, 7-9 minutes. Remove from pans to wire racks to cool. Yield: 5 dozen.
Originally published as Strawberry Pillows in Cookies & Candies Bookazine 2017

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