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Recipe ID: 177,475 Your Ad Here Title: Mrs Fields Linzer Cookies Categories: Cookies Yield: 24 servings Cookies 1 1/2 c Flour 1/2 c Ground almonds 1/2 ts Baking powder 1/4 ts Salt 1/2 ts Cinnamon 3/4 c Butter; softened 3/4 c Sugar 2 Egg yolks 1 ts Vanilla 1 ts Almond extract Filling: 1/2 c Raspberry jam 1 ts Grated lemon peel Topping 1/4 c confectioners' sugar 1/2 c Sliced almonds (2 oz) Preheat oven to 300d F. In medium bowl combine flour, almonds, baking powder, salt and cinnamon with wire whisk. In large bowl with an electric mixer cream butter and sugar. Add egg yolks, the vanilla and almond extracts, and beat at medium speed until light and fluffy. Add the flour mixture and blend at low speed until just combined. Roll dough into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheet. With index finger press an indentation in center of each ball to hold filling. Bake 22-24 minutes or until just golden brown on bottom. Transfer cookies to a cool,, flat surface. In a small bowl combine jam and grated lemon peel. Place 1/2 teaspoon of filling mixture in center of cooled cookie. If you wish to add an extra decorative touch, sift confectioners' sugar over cookies and place sliced almonds in the jam filling.
Recipe ID: 177,467 Title: Mrs Fields Peanut Butter Chocolate Bars Categories: Cookies Yield: 24 servings 8 md Butter cookies 1/4 c Salted butter; melted Chocolate layers: 2 1/2 c Milk choc chips(15 oz) Peanut butter filling: 1 1/2 c Creamy peanut butter 1/2 c Salted butter; softened 3 c confectioners' sugar 2 ts Pure vanilla extract *Crush cookies until finely ground. Add butter & mix. Press crumb mixture into bottom of 8x8 baking pan & bake 10 mins. at 325 F. Cool to room temperature. *Melt chocolate. Pour half into pan & smooth evenly over crust. Place pan in refrigerator. Keep remaining choc. warm. *Blend peanut butter & butter together until smooth using electric mixer. Slowly beat in confectioners' sugar & vanilla. Beat until smooth. Spread mixture over chilled chocolate layer. Pour remaining warm chocolate over top & spread smoothly. Chill in refrigerator one hour. Yields 24-36 bars.
Recipe ID: 177,465 Title: Mrs Fields Peanut Butter Cream -Filled Cookies Categories: Cookies, Snacks, Peanut butt Yield: 36 servings Mmmm---------------- -----------cookies----- 1 1/2 c All-purpose flour 1/2 ts Baking soda 1/2 ts Ground cinnamon 1 c Quick oats (not instant) 1 c Light brown sugar, firmly - packed 1/2 c Salted butter, softened 1 lg Egg 1 ts Pure vanilla extract Mmmmm--------------- ------------filling---- -- ¥ 3/4 c Smooth peanut butter 1/4 c Salted butter, softened 2 tb Half-and-half 1 ts Pure vanilla extract 1 1/2 c confectioners sugar Preheat overn to 325-degrees F. In medium bowl combine flour, soda, cinnamon and oats. Mix well with a whire whisk. Set aside. Cream sugar and butter in a large bowl using an electric mixer set at medium speed. Add the flour-oat mixture, and blend at low speed until just combined. Do not overmix. Separate dough into two balls, flatten them into disks, and wrap each tightly in plastic wrap or a plastic bag. Chill 1 hour. On floured board using a floured rolling pin, roll out one disk to 1/4 inch thickness. Cut cookies with a 2-inch round fluted cookie cutter dipped in flour. Repeat procedure with the second disk, reworking scraps until all the dough is used. Bake cookies on ungreased baking sheets 1/2 inch aprt for 13-15 minutes or until bottoms turn light brown. Transfer immediately to a cool, flat surface with a spatula. When cookies are cool, spread 1 tablespoon of peanut butter filling on the bottom side of a cookies. Top with another cookie-bottom side toward the filling-to make a sandwich. Repeat with the remaining cookies and filling : Yield: 3 1/2 dozen cookies.
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