Lily Cookies Recipes

Steps:

• Cream butter and cream cheese.
• Mix in flour until well blended. Chill dough before rolling.
• Roll out dough to 1/8" thickness on lightly floured surface.
• Cut into 2-inch rounds.
• Spoon a small amount of preserves onto center of circle and fold two sides of circle towards middle, overlapping edges in center (bottom should form a point and top should be open to reveal filling).
• Place on baking sheet and bake at 375° F for about 15 minutes, but do not overbake.
• Cool cookies and drench entire cookie in powdered sugar.

Steps:

• Cream cream cheese and butter or margarine; add the flour.
• Cut with a 2-inch cookie cutter. Roll into a cornucopia by bringing 2 rounded sides together, letting them overlap; press them gently; shape like a lily. Fill open part with favorite jam, jelly or preserves.
• Bake at 375°F about 15 minutes. Drench with powdered sugar (if desired).

Steps:

• Heat oven to 375. Prepare baking sheet with no-stick cooking spray or parchment paper. Whisk together flour, baking soda, and salt in medium bowl. Combine shortening, sugar, egg, and vanilla in large bowl; beat 2 minutes. (Butter, powdered sugar, milk and 1 t. vanilla will be for frosting).
• Stir in sour cream and half dry ingredients to the wet ingredients. Stir in remaining dry ingredients. Roll into 2" balls with oiled hands. Place on prepared baking sheet about 3" apart. Dip bottom of a glass into flour; press down to about 1/2" thickness.
• Bake for 10-11 minutes or until cookies begin to look dry on top. (Cookies will not be brown) Cool 2 minutes; remove to cooling racks. Cool completely.
• To prepare frosting, in a large mixing bowl, beat butter until creamy. Add sifted powdered sugar, milk, and 1 t. vanilla; beat on low until blended, beat on medium until light and fluffy. Add more milk if frosting is too thick. Stir in any desired food coloring and frost cookies.

Steps:

• Heat oven to 375. Coat baking sheet with no-stick cooking spray or parchment paper. Whisk together flour, baking soda, and salt in medium bowl. Combine butter flavored shortening, peanut butter, sugar, brown sugar, egg, and vanilla in large bowl; beat 2 minutes.
• Stir sour cream into wet ingredients as well as half the dry ingredients. Stir in remaining dry ingredients. Roll into 2" balls with oiled hands; place on prepared baking sheet about 3" apart. Flatten in crisscross pattern with floured fork to about 1/2" thickness. Bake 9-11 minutes or until cookies begin to look dry on top. Cool 2 minutes. Remove to cooling racks. Cool completely.
• Melt chocolate chips in microwave safe bowl in microwave. Add Crisco; stir until blended.
• Dip half of each cookie in chocolate dip. Cool on waxed paper in refrigerator until set.

Steps:

• Heat oven to 475 degrees F.
• Place flour in large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Add buttermilk, stirring with fork just until flour is moistened.
• Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle that is 3/4- to 1-inch thick. Cut out 7 to 8 biscuits using a floured 2-inch biscuit cutter. Place on baking sheet, about 1-inch apart. (For softer biscuits, arrange so that edges almost touch.) Shape dough scraps into a ball. Pat out until 3/4-inch thick. Cut out additional biscuits.
• Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush with butter, if desired.

Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour 3 large cookie sheets (I just use parchment paper).
• Beat egg whites until they form stiff peaks.
• Set aside.
• Clean mixer and beaters.
• Beat egg yolks until light yellow.
• Add sugar to the yolks and beat long and hard.
• Remove the beaters from the mixer and fold in the egg whites, flour, pecans and vanilla BY HAND.
• Be gentle.
• Drop the batter with a tablespoon, allowing for only 4 or 5 cookies per cookie sheet.
• Bake 10 to 12 minutes or until slightly browned on edges and bottom.
• Working quickly, roll each cookie into a cone.
• Cool completely.
• Using a piping bag (see my note below), fill each cooled cookie with 1 T. of whipped cream.
• Refrigerate for at least 6 to 8 hours before serving.
• The unfilled cookie shells can be frozen and filled at a later date.
• My Note Below:
• A piping bag can be made by putting the whipped cream in a plastic storage bag. In one of the corners of the bag, poke a hole large enough to squeeze the whipped cream through.