Posted by Karen on November 13, 2000 at 20:39:35:
In Reply to: ISO any other filled cookie recipes posted by Pennie on November 13, 2000 at 11:28:37:
Filled Cookies
Makes 2 Dozen
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1/2 cup shortening
2 cups all-purpose flour
1/2 cup any flavor fruit jam
Place cream cheese in a mixing bowl, and beat til light and fluffy. Add the
rest of the ingredients, except for the fruit preserves, and form into a flat
disk. Chill overnight.
Roll dough out onto a lightly floured board, and cut circles using a medium
sized glass.
In the center of each circle, add 1/2 teaspoon of preserves; crimp edges
tightly together. Natural preserves have a tendency to spill out due to the
lower sugar content, but still make a great cookie.
Bake at 375 degrees F (190 degrees C) for 15 to 17 minutes.
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Date Filled Cookies
1 c. brown sugar
1 c. butter
3 eggs
2 c. oatmeal
2 1/2 c. flour mixed with 1 tsp. soda
3/4 c. sour milk
Filling:
1 pkg. dates, cut fine
1 c. brown sugar
1 c. water
Cook filling until thickened.
Cream butter and sugar. Add eggs and mix well. Add flour and soda
alternately with sour milk, then add oatmeal.
Roll out on floured board, cut with cookie cutter. Put one teaspoon
of dough filling on cookie and cover with another cookie. Bake at about
375 degrees for 10 to 15 minutes.
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Preserve-Filled Thumbprints
1 (8-ounce) package cream cheese, softened
3/4 cup butter, softened
1 cup powdered sugar
2 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 cup pecans
1/2 tsp vanilla
fruit preserves
Beat cream cheese,butter and sugar in large mixing bowl at medium speed with electric mixer until
well blended. Add flour and soda; mix well. Add 1/2 cup chopped pecans and 1/2 Teaspoon vanilla
to 1 1/2 cups cookie dough. Mix well; chill dough for 30 minutes.
Shape dough into 1-inch balls. Place on ungreased cookie sheet. Indent centers; fill with (1)tsp.
preserves. Bake 14 to 16 minutes or until light golden brown. Cool on wire rack.
Makes about 3 dozen.
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Filled Molasses Cookies
3/4 c Brown Sugar
3/4 c Shortening
1/2 c Molasses
2 ts Vanilla
1/3 c Hot Water
2 ts Baking Soda
1 ts Salt
4 c Pastry Flour
For Filling:
1/2 c Water
1 c Sugar
1 pk Dates
1 ts Lemon Extract
Cream sugar and shortening, add molasses and vanilla.
Dissolve soda in hot water and add alternately with flour
and salt. Roll thin. Cut with cookie cutter and spread filling
on one cookie and put another cookie on top and press edges together.
Bake in a moderate oven (350 - 375).
To prepare filling:
Mix the water, sugar, Dates, and Lemon Extract and cook over low heat until thick and cool.
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Johnny Appleseed Filled Cookies
1/2 c Shortening
1 c Sugar
2 Eggs
2 ts Cream
1 ts Vanilla
2 1/2 c Flour
1/4 ts Baking soda
1/2 ts Salt
Apple butter
Mix shortening, sugar and eggs; stir in cream and vanilla.
Stir flour, soda and salt together until well blended; stir into egg mixture. Chill at least 1 hour.
Roll dough about 1/8-inch thick on lightly floured cloth-covered board; cut into 2 1/2-inch
rounds. Place half the rounds on lightly greased cookie sheet; top each with a rounded teaspoon
of apple butter. Make slits in remaining rounds; place over filled rounds and press edges
together. Bake 8 to 10 minutes at 400-degrees.
Yield: 2 dozen.
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Raisin-Filled Cookies
1 c Sugar
1/2 c Butter
1 Egg
4 tb Milk
1 ts Vanilla
2 c Flour
3/4 ts Soda
1 1/2 ts Cream of tartar
Raisin Filling:
1 c Raisins (chopped)
1/2 c Sugar
1 c Water (boiling)
Lemon juice to taste
Blend sugar and butter together; stir in unbeaten egg, milk and vanilla.
Sift together flour, soda and cream of tartar; sift into creamed mixture. Add enough flour to roll
very thin; cut.
Place on baking sheet; add filling and place a second cookie on top, pressing edges tight. Cut
small hole in top. Bake at 375-degrees until done.
For Raisin Filling:
Stir together the raisins, sugar, and boiling water and cook over low heat until thickened. Add
the lemon juice and cool.
Yield: 2 dozen cookies.
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Italian Heirloom Cherry Jam Filled Cookies
Dough:
6 cups flour
1 3/4 cups sugar
6 teaspoons baking powder
1 cup soft margarine
1 1/2 teaspoons vanilla
6 large eggs
Filling:
1 box raisins, chopped in food processor
1 cup chopped nuts
one 4 to 6 ounce jar cherry jam
1/2 cup liquor or orange juice
Icing:
1 pound box powdered sugar
1/2 teaspoon lemon extract
2 plus Tablespoons milk
Mix the filling ingredients and set aside.
Preheat oven to 375 degrees F.
Combine first four dough ingredients until
crumbly. Add vanilla and eggs, one at a
time. Blend until dough is soft but not
sticky.
Working with one half of the dough, shape
into a ball on a lightly floured surface.
Flatten into a rectangular shape, 1/4 inch
thick. Spread 1/2 of the filling down the
center of the dough. Starting at one of the
small ends, carefully roll the dough to the
other small end. Pinch the edges together.
Refrigerate while doing the same with the
rest of the dough and filling. Cut cookies 1
to 2 inches in diameter and place on lightly
greased cookie sheets.
Bake for 10 minutes. Do not overbake.
In a large mixing bowl, with a spoon, mix
the icing ingredients. Spread icing on hot
cookies.