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Preheat oven to 350 degrees F. Line two baking pans with silicone baking mats or parchment paper. With a hand or stand mixer, beat together the butter and sugar until pale and fluffy, about 2 minutes. Add the egg and vanilla and beat until well combined.
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Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. 2. In the bowl of an electric mixer, cream butter and sugar together until pale and fluffy. With mixer on low speed, add eggs, one at a time, and vanilla. In another bowl, whisk together flour, baking powder, baking soda, and salt.
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Granny's Filled Cookies. View Recipe. Believe it or not, you only need four ingredients (flour, cream cheese, butter, and your favorite flavor of fruit jam) to make these impressive filled cookies. Dust with powdered sugar for extra sweetness. 10 of 13.
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Preheat oven to 350F (175C). Place freeze-dried strawberries in a food processor and pulse repeatedly until they're ground to a fine dust. Measure out 1 Tablespoon of fine powder and place in a small dish (for rolling the cookies). 2 ½ cups (45 g) freeze-dried strawberries.
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Preheat oven to 375°. For filling, in a small bowl, beat jelly and confectioners' sugar. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place about 1/2 teaspoon filling in center of half of the cookies.
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Yield: about 3 dozen cookies. Ingredients. 1 cup dates, chopped and pitted; 2/3 cup granulated sugar; 3 tablespoons butter; 2 eggs; 2 cups toasted rice cereal (Rice Krispies), slightly crushed
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Refrigerate until fully chilled, 2 hours to overnight. 4. Preheat oven to 350 degrees F (175 degrees C). 5. Roll dough to a 1/8-inch thickness on a floured surface; cut into 2-inch rounds using a cookie cutter. Spoon 1 teaspoon preserves into the center of half the cookies; cover with remaining cookies.
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Mix together the strawberry cake mix, eggs, and shortening until well combined. The dough is quite thick. Roll the dough into balls slightly bigger than one inch. Try to get them all the same size. Place on an ungreased cookie sheet and bake in the oven for 8 minutes at 350 degrees. Remove from cookie sheet to cool.
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For the cookies: Preheat the oven to 350 degrees and prep a large cookie sheet with parchment paper. Set aside. In the bowl of the stand mixer fitted with a paddle attachment, whip up the cake mix, eggs, and oil until just combined. Spread the sanding sugar out on a plate.
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In a bowl, pour the sugar, oil, egg, and lemon juice. Mix the ingredients well until the sugar is dissolved. Add the flour and baking powder. Mix thoroughly, knead well, and finally add the strawberries. The dough will be soft. Grease your hands with oil and shape the dough into balls of about 40 grams (1.41 oz) each.
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Heat oven to 350 degrees F. Mix together the dry cake mix and baking powder. Add the eggs, oil and vanilla; mix. Add the white chocolate chips and mix again. Drop onto baking sheets lined with parchment paper or silicone mats (for easy clean up). Bake 10-11 minutes.
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Whisk together flour, baking powder, and salt in a small mixing bowl and set aside. In a large mixing bowl, using a handheld electric mixer set on medium speed, cream together the butter, sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the vanilla and egg then beat just until the yolk disappears.
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In a medium mixing bowl, use an electric mixer to beat butter until smooth. Add in egg and vanilla extract, mixing until incorporated. Add in strawberry cake mix and beat until well-combined. Chill in the refrigerator for at least one hour. Preheat the oven to 350F degrees.
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Strawberry Cookies with White Chocolate. Cream butter, dry jello, and sugar in a large mixing bowl till creamy. Add the eggs, vanilla, and almond extract and beat till well combined. Mix together the flour, dry pudding mix, soda, baking powder, and salt in a small bowl. Add with the white chocolate chips.
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Add egg, beating until well combined. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Add flour mixture to sugar mixture all at once; beat at low speed just until combined, stopping to scrape sides of bowl. Preheat oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.
