I always make these at Christmas. I make the vanilla and push a chocolate mini-kiss into each, then I make the chocolate and push an almond slice into each. I use the food processor method, make the vanillas first. Then I have a flat basket that has 4 divisions in it, I fill the two opposite corners with the white cookies and the other with the dark cookies, it's really pretty. Melting Moment Cookies 1 cup unsifted flour 3/4 cup butter 1/2 cup cornstarch 1 tsp vanilla 1/2 confectioners sugar In bowl stir together first 3 ingredients. In large bowl with mixer at medium speed, beat butter until smooth. Beat in flour mixture and vanilla until well blended. Refrigerate 1 hour. Shape into 1-inch balls. Place about 1 1/2 inches apart on ungreased cookie sheet; flatten with lightly floured fork. Bake in 375° F oven 10 to 12 minutes or until edges are lightly browned. Makes about 3 dozen cookies. Food Processor Method: In bowl of food processor fitted with metal blade, stir together flour, corn starch and confectioners sugar. Cut cold butter into 1-inch chunks. Add to flour mixture. Add vanilla. Process 15 seconds or until well blended and mixture forms a ball around blade. Continue as in basic recipe. Chocolate Melting Moments: Follow basic recipe. Sift 1/4 cup cocoa and 1/4 tsp. salt with dry ingredients. If desired, place a nut on top of each cookie before baking. (from C&H confect. sugar box)

I've done it....but didn't use a recipe...other than that for the crust and the filling . I made 2 times the crust recipe, patted it into the bottom of a jelly roll pan and up the sides using my fingers. Then I mixed up the filling, gently poured and spread it around on the crust, layed slices of apple over the top overlapping slightly, sprinkled with sugar and cinnamon and baked at 350 until done. Think it took about40 minutes. The crust: Pastry 1 1/4 cups AP flour 1 /4 cup cake flour !/4 cup sugar 1/4tsp salt !/4 lb chilled bitter 2 egg yolks Water if needed Pastry Mix dry ingredients in a bowl, cut in ( or work in with your fingers) the butter until mix resembles coarse meal Work in beaten egg yolks And add water if needed to hold dough together. Form into flattened ball, wrap and chill at least 30 minutes ( or up to 2 days) filling 2 8 oz blocks of cream cheese 2 eggs 2/3 cup sugar 1 tsp vanilla Beat until smooth. This was called something like Dutch Apple squares. Hope this is what you are looking for. Linda C

Surprisingly not many on the net. Found this one (linked below) For Kolaches I use this prune filling 30 prunes covered with water & simmered til tender, covered. Mash & stir in 1/4 c. sugar + 1/4 tsp. allspice. Filling should be thick. It might work for Danish. Here is a link that might be useful: Danish Pastry

Another recipe for mayonnaise to make tuna sandwiches with: All-Tofu Mayonnaise From: This Can't Be Tofu! by Deborah Madison (Bantam Doubleday Dell; April 2000; ISBN: 0767904192; Paperback) Cookbook Heaven @ Kitchenlink.com Here's an all-tofu mayonnaise, but your family may never suspect, especially if you add a tablespoon or more of prepared mayonnaise a good idea if you're nervous about it. (Although this option is not for you, Kitty.) This will keep, refrigerated, for up to five days. Makes: about 1 cup 6 ounces soft tofu, well drained, or 1/2 box silken tofu 2 tablespoons prepared mayonnaise (optional) 1/3 cup olive oil 1 small garlic clove 2 teaspoons Dijon mustard 2 1/2 teaspoons fresh lemon juice or vinegar (red or white wine) Salt and freshly ground white pepper 1.Put the tofu in a food processor with the mayonnaise, if using, and oil. Puree until smooth. Scrape down the sides. 2.Add the garlic, mustard, lemon juice, and 1/4 teaspoon salt, and puree until smooth. Taste for salt and season with a little pepper. Scrape into a bowl and refrigerate until ready to use. Variations: Mustard Mayonnaise: Increase the mustard to 4 to 5 teaspoons, or to taste. Garlic Mayonnaise: Coarsely chop 4 to 6 cloves unblemished garlic. Pound in a mortar with 1/2 teaspoon salt until the garlic breaks down to a smooth puree, then stir it into the mayonnaise. Saffron Mayonnaise: In a small mortar, grind 2 pinches saffron then cover with 1 tablespoon boiling water. Let steep several then stir it into the mayonnaise. Pepper Mayonnaise: Puree 1/2 cup roasted peppers until smooth with 1 garlic clove and a pinch of cayenne and add it to the mayonnaise. Mayonnaise with Capers and Fines Herbes: Stir into the mayonnaise 2 tablespoons rinsed capers, 1/4 cup chopped parsley, 2 tablespoons each chopped tarragon and snipped chives. Chlpotle Mayonnaise: Add 1 teaspoon pureed chipotle in adobo sauce into the mayonnaise. Taste and add more if you prefer it hotter. In place of lemon in the mayonnaise, use fresh lime juice.