How To make Angel Pillows
1/2 c Shortening; butter flavored
3 oz Cream cheese; softened
1 tb Milk
1/4 c Brown sugar, packed
1/2 c Apricot preserves
1 1/4 c All-purpose flour
1 1/2 ts Baking powder
1 1/2 ts Ground cinnamon
1/4 ts Salt
1/2 c Pecans; coarsely chopped
=or coconut flakes Frosting: 1 c Powdered sugar
1/4 c Apricot preserves
1 tb Shortening; butter flavored
Coconut flakes; optional =or finely chopped pecans Recipe by: Treasury of Christmas Recipes Preheat oven to 350 degrees; grease cookie sheets with butter flavored shortening. Cream the shortening, cream cheese and milk with an electric mixer on medium speed until well blended. Beat in the brown sugar. Beat in the preserves. Combine the flour, baking powder, cinnamon and salt. Mix into the creamed mixture. Stir in the nuts. Drop 2 level tablespoons of dough into a mound to form each cookie. Place 2 inches apart on the cookie sheets. Bake for 14 minutes. Cool on the cookie sheets for 1 minute; remove to wire racks to cool completely before frosting. For the frosting, combine the powdered sugar, preserves and shortening in a small bowl. Beat with an electric mixer until well blended. Frost the cooled cookies; sprinkle with coconut, if desired. Penny Halsey (ATBN65B). Variation: Try peach or pineapple preserves in place of apricot. -----
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Fluent English: 2500 English Sentences For Daily Use in Conversations
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Molly Yeh's Pesto Pizza Pillows | Girl Meets Farm | Food Network
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pesto Pizza Pillows
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 35 min
Active: 25 min
Yield: 24 pieces
Ingredients
Vegetable oil, for frying
24 square wonton wrappers
1 large egg, beaten
2 cups grated low-moisture mozzarella
4 ounces sweet Italian sausage, cooked and crumbled (about 1 cup)
1/4 cup prepared pesto
1/4 cup grated Parmesan, plus more for sprinkling
Kosher salt
Warmed marinara sauce, such as Rao’s, for serving
Directions
Heat about 2 inches of vegetable oil in a large pot or Dutch oven to 365 degrees F.
Lay out the wonton wrappers on your work surface. Brush each entire wrapper with egg wash. Top each with a heaping tablespoon of mozzarella, a crumble of sausage, 1/2 teaspoon pesto and 1/2 teaspoon Parmesan, leaving space around the edges. Fold the corners of each wrapper into the center to make a square. Press to seal.
Fry the sealed pockets in 2 batches, turning occasionally, until crisp and golden brown all over, 3 to 4 minutes per batch. Season lightly with salt and sprinkle with Parmesan while still hot. Serve hot, with marinara for dipping.
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