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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Envelope Cookies

Makes: 60 servings Yield: 60 cookies
Prep 30 mins Chill 3 hrs Bake 350°F 8 mins to 10 mins  per pan
Envelope Cookies
  • 1/3  cup  butter, softened
  • 1/3  cup  shortening
  • 3/4  cup  packed brown sugar
  • 1 1/2  teaspoons  baking powder
  • 1  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground ginger
  • 1/4  teaspoon  ground cloves
  • 1/4  teaspoon  salt
  • 1  egg
  • 2  tablespoons  milk
  • 1  teaspoon  vanilla
  • 2  cups  all-purpose flour
  •  Candied Filling (see recipe below)
  •  Semisweet chocolate pieces

1. In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, cinnamon, ginger, cloves and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla. Beat in the flour on low speed. Divide dough into fourths. Cover; chill about 3 hours or until dough is easy to handle.

2. Preheat oven to 350 degrees F. On a lightly floured surface, roll a portion of the dough into a 10x6-inch rectangle. Using a fluted pastry wheel or a sharp knife, cut dough into 15 2-inch squares. Place squares 2 inches apart on ungreased cookie sheet.

3. Spoon 1 teaspoon of filling onto center of each square. Brush one corner of dough with water. Fold opposite corner over filling. Fold brushed corner over first corner; press gently to seal. If desired, press one semisweet chocolate piece into the top of the overlapped corners.

4. Repeat with remaining dough, filling, and chocolate pieces. Bake as directed. Makes 60 envelopes.

From the Test Kitchen
  • Layer between waxed paper in an airtight container; cover. Store in refrigerator for up to 3 days or freeze for up to 3 months.
Candied Filling

Yield: about 1-1/2 cups
  • 1 8  ounce  package cream cheese or reduced-fat cream cheese (Neufchatel), softened
  • 1/4  cup  sugar
  • 1/2  cup  miniature semisweet chocolate pieces or almond brickle pieces

1. In a small mixing bowl, combine cream cheese and sugar. Stir in semisweet chocolate pieces or almond brickle pieces. Makes about 1-1/2 cups.

Nutrition Facts (Envelope Cookies)
  • Servings Per Recipe 60,
  • cal. (kcal) 112,
  • Fat, total (g) 8,
  • chol. (mg) 15,
  • sat. fat (g) 3,
  • carb. (g) 15,
  • pro. (g) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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