Pillow Cookies
Makes 12 cookies
Pillow cookies are always such a delight. Soft, buttery, and filled with your favorite jams and fillings, they’re always a joy to eat.
Tips and Tricks
Does it matter which jam I use?
Not really. Whatever jam you love would be perfect for these. This is also a great opportunity to use home-made jam, if you have it. Just be sure not to put in too much, else it will burst and create a mess!
Does it have to be a round shape?
So long as you create some kind of pillow shape, where the jam is covered in the inside, you can create whatever shape you like with your dough: stars, half-moons, mini Grinches, etc.
My dough keeps coming apart. What do I do?
This is admittedly a very soft dough, and it isn’t always easy to roll out neatly. Remember to generously flour whatever surface you’re using to roll out your dough. Don’t worry if it doesn’t become a perfect circle.You’re only rolling it out to create smaller shapes out of. As you take out the shapes, handle them gently. If some of the shapes come apart slightly, use your fingers to gently merge the dough back together.
Ingredients:
1/2 cup plant-based butter, softened
1/4 cup sugar
3 tbsp honey or agave syrup
1 tbsp vanilla extract
1 1/4 cup flour (plus more for rolling out the dough)
1/4 tsp baking powder
1/4 tsp kosher salt
1/3 of your favorite jam (raspberry, strawberry, or a berry blend are always my favorites)
1/3 cup powdered sugar
Directions:
Using either a handheld mixer or a stand mixer, mix the butter and sugar until it becomes pale and fluffy. Add the honey or agave syrup and the vanilla and stir for a minute more.
In a separate bowl, add the flour, baking powder, and salt. Add this to the wet mixture and mix on a low speed until you start noticing a dough forming. It may look like pebbles for a while, but rest assured, it will eventually become a solid dough. (Do NOT add more liquid). Wrap the dough in plastic wrap and refrigerate for at least 15 minutes or up to several hours.
When you’re ready to start rolling out the dough, preheat your oven to 350 degrees and line your baking sheets with parchment paper.
Generously flour a roller and a flat surface where you have room to roll out your dough into a big circle. (**Note: this does not need to be a perfect circle. You only need to do roll out enough to where you can create several smaller shapes out of it.) Ideally, the dough should only be a 1/4 inch thick. Remember that you’re not supposed to use all the dough in one go! You’ll have to roll this out again to make the covering for your pillow cookies.
Using the rim of a glass, or a cookie cutter if you so prefer, cut out several shapes out of the dough. and place them on the prepared baking sheet.
Using a teaspoon measure, add a teaspoon’s worth of your favorite jam to the center of each circle.
Then, taking the remnants of your rolled out cookie dough, form another ball of dough and roll out a second time. Make just as many circles of dough as you have laid out on your baking tray.
Take these circles and place them gently on top of the jam, sealing the edges together with your fingers. For a cleaner shape, you can use your glass or cookie cutter again to ensure everything is even and perfectly sealed.
Place the cookies in the freezer for 10 minutes.
After they’re done in the freezer, place the cookies in the oven and bake for 12 - 15 minutes, or until the edges are lightly browned.
Remove from the oven and let cool in the pan for two minutes before moving them to a cooling rack. Wait another five minutes before sprinkling with confectioner’s sugar.
