How To make Strawberry Lilies
1/4 c Granulated sugar
1 c Butter; softened
3 oz Cream cheese; softened
1 ts Vanilla extract
2 c All-purpose flour
1/4 ts Salt
1/2 c Strawberry jam
Powdered sugar; optional Recipe by: Land O Lakes Holiday Memories In a large mixer bowl, combine the sugar, butter, cream cheese and vanilla extract. Beat on medium speed, scraping the bowl often, for about 1 minute until well mixed. Reduce the speed to low; add the flour and salt.
Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed. Divide the dough into 4 equal portions. Wrap in plastic wrap. Refrigerate for at least 2 hours until firm. Preheat oven to 375 degrees. On a lightly floured surface, roll out the dough, one portion at a time, to 1/8-inch thick. Keep the remaining dough refrigerated. Cut with a 2-inch round cookie cutter. Place on cookie sheets 1 inch apart. Spoon 1/4 teaspoon jam onto the center of each circle; spread to within 1/4-inch of the edge. With a thin spatula, fold the dough over the jam to form a lily shape; gently press the narrow end to seal. The jam will show at the toop and the cookies will be cone-shaped. Repeat with the remaining dough and jam. Bake for 7 to 11 minutes, or until the edges are very lightly browned. Cool completely. Sprinkle the cooled cookies lightly with powdered sugar. Penny Halsey (ATBN65B). -----
How To make Strawberry Lilies's Videos
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With its layers of juicy strawberries, sweetened whipped cream and crumbly cake, homemade strawberry shortcake is a favorite among dessert lovers for a reason. But not all strawberry shortcake recipes are created equal. Josh Rink, Taste of Home Food Stylist, will introduce you to our best strawberry shortcake and explain what makes it superior, from the biscuit-like cake to the secret layer of butter. Trust us when we say this is the only strawberry shortcake recipe you’ll ever need.
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How to make Strawberry Water Lily Cheesecake
Ingredients:
8 oz cream cheese
1 tsp vanilla extract
1 tbsp lemon juice
1 cup whip cream
10g sheet gelatin
120g white cheesecake mixture
30g milk
1 tbsp sugar
Sliced strawberries
Remaining cheesecake mixture
150g strawberry juice
2 cups water
8g gelatin sheet
½ cup whipping cream
½ tbsp green tea powder
½ tsp red rice flour
Background Music: Background Music Piece No.1 in E minor
Schubert Impromptu Op.90 No.3 in Gb Major
#cakerecipe #glutenfree #glutenfreebaking #glutenfreefoods #glutenfreecake #cakes #cake #baking #cakeart #food #recipe #cheesecake #cheesecakerecipe #waterlily #strawberrycake
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