Candy Pillow Cookies
Original kaboose.com recipe, developed by Wendy Kalen
Average User Rating:
Ingredients
- ½ cup unsalted butter
- ½ cup
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ⅛ teaspoon salt
- 1 package (3.5 oounces) Lindt truffles, or similar candy
Cooking Instructions
- Heat oven to 350 degrees F. In large bowl beat butter with an electric mixer on medium until smooth. Add sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk until combined.
- Add flour and salt. Beat until combined, scraping down side of bowl occasionally.
- Between two sheets of waxed paper or plastic wrap with a rolling pin roll the dough to 12-inch-by-6-inch rectangle. Cut out 18 equal squares of dough.
- Place a candy catty-cornered in the middle of each square. Gently fold each side up over candy. Pinch edges of dough together to seal. Gently seal any places along the bottom where the candy may be showing through. Chill in freezer until firm, about 15 minutes.
- Bake 20 minutes or until lightly browned.
- Remove from oven and cool on cookie sheet 5 minutes. Remove to cooling rack to cool completely.
Substitution(s)
Other filled candies that are roughly the same size and shape as the Lindt truffles can be substituted.
Make-Ahead
The cookies can be made ahead through step 4 and refrigerated for a week or frozen up to 6 months.
Preparation Time:
Servings:
Chilling Time: 15 minutes
Baking Time: 20 minutes per batch
30 mintues
Servings:
1½ dozen
Chilling Time: 15 minutes
Baking Time: 20 minutes per batch
