Type what you have

Ingredients

• ✓ fruit preserves
• butter
• white sugar
• egg yolk
• all-purpose flour

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter, sugar, and egg yolks together in a medium bowl with an electric mixer until light and fluffy; gradually mix in flour until a soft dough forms.
3. 3 Roll dough into 1-inch balls; place balls onto ungreased cookie sheets about 2 inches apart. Use your finger or an instrument of similar size to make a well in the center of each cookie; fill the hole with 1/2 teaspoon of preserves.
4. 4 Bake in the preheated oven until golden brown on the bottom, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.

By Missi

Ingredients

• ✓ fruit preserves
• cooking spray
• yellow cake mix
• all-purpose flour
• egg
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets with cooking spray.
2. 2 In a large bowl, mix together cake mix and flour. Stir in eggs and water to form a stiff dough. On a lightly floured surface, roll dough out to a thickness of 1/8 inch. Cut dough into 3-inch-diameter circles and place 2 inches apart onto the prepared cookie sheets. Place 1 teaspoon fruit preserves into the center of circle and pinch the sides to form three corners. Moisten with water if necessary.
3. 3 Bake in the preheated oven until lightly browned, 6 to 8 minutes. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.

By JGirlScout

Ingredients

• ✓ fruit preserves
• white cake mix
• vanilla pudding mix
• water
• vegetable oil
• egg
• white sugar
• water
• egg white
• marshmallow creme

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. 2 In a large bowl, combine cake mix, pudding mix, 1 cup of water, oil and eggs. Beat for 2 minutes on high speed. Pour batter into greased and floured pans.
3. 3 Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes in pans. Remove from pans and cool completely on wire racks.
4. 4 Meanwhile, in a small heavy saucepan, combine sugar, 2 tablespoons of water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed, until soft peaks form. Remove from heat. Add marshmallow creme and beat until stiff peaks form.
5. 5 To assemble cake, split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate. Spread with 1/3 cup of the preserves. Top with second cake layer and spread with 1/3 cup preserves, do third layer the same way. Top with fourth layer (DO NOT spread preserves on top of fourth layer).
6. 6 Frost sides and top with frosting. Swirl small dollops of preserves in frosting. Store in refrigerator.

By Teri Smith

Ingredients

• ✓ fruit preserves
• peanut butter
• sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together peanut butter, sugar, egg, and vanilla until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Use a fork to make a criss-cross pattern on the top. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves.
3. 3 Bake for 8 to 11 minutes in preheated oven. Allow to cool for a couple of minutes on the cookie sheets before transferring to wire racks to cool completely.

By Edie Hathaway

Ingredients

• ✓ fruit preserves
• butter
• cream cheese
• all-purpose flour
• white sugar
• cinnamon

Instructions

1. 1 DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
2. 2 AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
3. 3 Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
4. 4 Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.

By Rosina

Ingredients

• ✓ fruit preserves
• butter
• brown sugar
• all-purpose flour
• rolled oat
• baking soda
• cinnamon
• walnut

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
2. 2 In a medium bowl, cream together the butter and brown sugar until smooth. Combine the flour, oats, baking soda and cinnamon; stir into the creamed mixture. Mix in the walnuts. Set aside 2 cups of the mixture. Press remaining mixture evenly into the bottom of the prepared pan. Spread preserves over the base and crumble the reserved oat mixture over the top.
3. 3 Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into squares.

By ACINOREV

Ingredients

• ✓ fruit preserves
• all-purpose flour
• butter
• white sugar
• chocolate chip
• honey
• butter
• oat
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
2. 2 Mix flour, 1/2 cup butter, and sugar together until combined. Spread over the bottom of the prepared pan.
3. 3 Bake in the preheated oven until light golden brown, 15 to 20 minutes.
4. 4 Mix preserves and chocolate chips in a bowl.
5. 5 Combine honey and 2 tablespoons butter in a saucepan over medium heat; cook and stir until melted. Stir in oats and almonds.
6. 6 Spread preserve mixture on top of the partially baked crust, then top with the oat mixture. Bake until lightly browned, 15 to 20 minutes. Let cool before cutting into bars.

By Lauri

Ingredients

• ✓ fruit preserves
• all-purpose flour
• oat
• baking powder
• brown sugar
• butter
• confectioners sugar
• milk
• vanilla extract
• cream cheese
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In medium bowl, combine flour, oats, baking powder, sugar and butter. Mix until crumbly.
3. 3 Reserve 1 cup crumb mixture, set aside. With remaining crumbs, pat onto bottom and sides of 9 inch pie pan.
4. 4 Spread fruit preserves over unbaked crust and top with reserved crumb mixture.
5. 5 Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown. Cool.
6. 6 In a large bowl, combine cream cheese, vanilla, milk and confectioners sugar. Blend until smooth. Fold in the whipped topping. Spoon into baked pie crust. Store in refrigerator.

By Angie

Ingredients

• ✓ fruit preserves
• strawberry
• apple
• kiwi
• raspberry
• white sugar
• brown sugar
• flour tortilla
• butter-flavored cooking spray
• cinnamon sugar

Instructions

1. 1 To make the salsa: Mix strawberries, apples, kiwis, raspberries, fruit preserves, white sugar, and brown sugar together in a large bowl until thoroughly combined. Cover and chill in the refrigerator while you make the cinnamon chips.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
3. 3 To make the chips: Stack tortillas on a work surface; use a sharp knife to cut through the stack four times making eight wedges in each tortilla. Arrange wedges in a single layer on the prepared baking sheets. Spray wedges with cooking spray, sprinkle with desired amount of cinnamon sugar, then spray again.
4. 4 Bake in the preheated oven until golden and crispy, 8 to 10 minutes. Allow to cool approximately 15 minutes on the baking sheets, then serve with chilled fruit salsa.

By Allrecipes Member

Ingredients

• ✓ fruit preserves
• egg
• sugar
• vegetable oil
• orange juice
• vanilla extract
• all-purpose flour
• baking powder

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
2. 2 Combine eggs and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Stir in oil, orange juice, and vanilla. Combine flour and baking powder; stir into batter to form a stiff dough, adding more flour if needed.
3. 3 Turn dough out onto a lightly floured surface and roll out into a 1/2-inch thickness. Cut into circles using a cookie cutter or the rim of a drinking glass; place 2 inches apart onto the prepared cookie sheets.
4. 4 Spoon about 1 to 2 teaspoons of preserves into center of each cookie. Pinch edges to form three corners.
5. 5 Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on the cookie sheets for 1 minute; transfer to a wire rack to cool completely.

By Sharon D

Ingredients

• ✓ fruit preserves
• butter
• all-purpose flour
• all-purpose flour
• active dry yeast
• milk
• white sugar
• salt
• egg
• lemon extract
• almond extract
• egg white

Instructions

1. 1 Cream butter and 2/3 cup flour in a medium bowl until well combined. Divide into 2 equal parts, then roll each half between 2 pieces waxed paper into a 6x12-inch sheet. Chill butter sheets in the refrigerator.
2. 2 Mix 3 cups flour with active dry yeast in a mixing bowl; set aside.
3. 3 Stir together milk, sugar, and salt in a small saucepan over medium heat. Heat until warm, but not hot to the touch, about 115 degrees F (43 degrees C).
4. 4 Pour warm milk mixture over flour mixture. Add eggs, lemon extract, and almond extract. Stir for 3 minutes. Knead in remaining flour, 1/2 cup at a time, until dough is firm and pliable. Cover and let rise at room temperature until doubled in size, 30 minutes to 1 hour.
5. 5 Cut dough in half. Roll each half out to a 14-inch square. Place one cold butter sheet over half of each dough square, off to one side, then fold dough over butter sheet like the cover of a book. Pinch the edges of dough together with your fingers.
6. 6 Roll each piece out to a 20x12-inch rectangle. Fold into thirds like a letter. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 30 minutes.
7. 7 Roll and fold each piece of dough two more times. Wrap in plastic and refrigerate for at least 30 minutes.
8. 8 Roll dough out to 1/4-inch thickness. Cut dough into squares. Place a dollop of fruit preserves in the center. Fold 2 opposite corners over the center to form a filled diamond shape. Place danishes on an ungreased baking sheet. Allow to rise at room temperature until doubled in size, about 30 minutes.
9. 9 Preheat the oven to 450 degrees F (220 degrees C).
10. 10 Brush beaten egg white over pastries.
11. 11 Bake in the preheated oven until the bottoms are golden brown, 8 to 10 minutes.

By Cindy

Ingredients

• ✓ fruit preserves
• all-purpose flour
• sugar
• butter
• milk
• butter
• white sugar
• flour
• nutmeg
• egg
• cream sherry
• almond

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, stir together 1 cup flour and 1 tablespoon sugar. Cut in 1/4 cup butter until smaller than peas. Sprinkle 1 tablespoon of milk at a time over the dough until moistened. Form dough into a ball. On a lightly floured surface, roll dough out to 1/8 inch thickness. Cut into 2 1/2 inch circles using a cookie or biscuit cutter. Press circles into the bottom and up the sides of ungreased mini muffin cups. set aside.
3. 3 In a medium bowl, cream together 2 tablespoons butter, 3/4 cup sugar and 1 tablespoon flour. Beat in the eggs and sherry, then stir in the ground almonds. Place 1/4 teaspoon of jam into the bottom of the lined cups. Cover with 1 tablespoon of the almond mixture.
4. 4 Bake for 15 to 20 minutes in the preheated oven, until the tops are lightly browned. Allow to cool slightly before removing from muffin tins to cool on wire racks.

By dlynn