Filled Cookies Iii Food

FILLED COOKIES III

Steps:

• In a large bowl, cream together shortening and 1 cup sugar until smooth. Beat in the egg, then stir in the cream and vanilla. Combine 3 1/2 cups flour, baking powder, baking soda and salt; stir into the creamed mixture. Cover and refrigerate dough for 2 hours, or until firm.
• To make the filling: In a medium saucepan over medium heat, stir together 1/2 cup of sugar and 1 tablespoon flour. Mix in the raisins, walnuts and water. Cook until thickened, stirring constantly. Remove from heat and allow to cool.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a floured surface, roll out dough to 1/4 inch thickness. Using a round cutter, cut out 48 circles 2 1/2 to 3 inches in diameter. Assemble the cookies by placing one onto the cookie sheet, place a teaspoon of filling in the center, then cover with another cookie. Press the edges together with a fork to seal. Repeat with remaining dough, spacing cookies 2 inches apart.
• Bake for 12 to 15 minutes in the preheated oven, or until edges are golden brown. Remove from cookie sheets to cool on wire racks. CAUTION: Filling will be EXTREMELY HOT!

REFRIGERATOR COOKIES III

Steps:

• Mix shortening, sugar, eggs, and vanilla together in large bowl. Stir flour, salt, and baking soda together in a separate bowl. Blend dry ingredients in with the shortening mixture. Mix thoroughly with hands.
• Divide dough into 3 parts; shape into cylinders, 1 1/2 inches in diameter and about 7 inches long. Roll in colored sugar (or use finely chopped nuts instead). Chill for several hours or overnight.
• Heat oven to 400 degrees F (205 degrees C). Cut into 1/4 inch slices, and place on greased cookie sheets. Bake for 8 to 10 minutes. Cool.

FILLED COOKIES I

Steps:

• In a large bowl, cream shortening, white sugar and brown sugar. Beat in the egg and vanilla extract. Combine the flour, baking soda and salt; mix into the sugar mixture until well blended. Divide dough in half, cover and refrigerate for 4 hours.
• To make the filling: Combine dates, sugar, water, lemon juice and salt in saucepan. Cook over low heat until mixture thickens.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll out dough on a floured surface to a thickness of 1/8 of an inch. Cut out an even number of 2 1/2 inch circles. Place half of the dough circles 2 inches apart on cookie sheets. Brush circles lightly with water and place a tablespoonful of filling in the center of each one. Place the remaining circles on top and crimp the edges with your fingers or a fork. Make two tiny slits at the top of each cookie and brush the tops with a beaten egg. Sprinkle with sugar.
• Bake 10 to 12 minutes in the preheated oven, or until lightly colored. Let cool on wire racks.

RAISIN-FILLED COOKIES

Steps:

• In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.

FILLED COOKIES

Steps:

• In a large bowl, cream together shortening and 1 cup sugar until smooth. Beat in the egg, then stir in the cream and vanilla.
• Combine 3 1/2 cups flour, baking powder, baking soda and salt; stir into the creamed mixture.
• Cover and refrigerate dough for 2 hours, or until firm.
• To make the filling: In a medium saucepan over medium heat, stir together 1/2 cup of sugar and 1 tablespoon flour.
• Mix in the raisins, walnuts and water.
• Cook until thickened, stirring constantly.
• Remove from heat and allow to cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease cookie sheets.
• On a floured surface, roll out dough to 1/4 inch thickness.
• Using a round cutter, cut out 48 circles 2 1/2 to 3 inches in diameter. Assemble the cookies by placing one onto the cookie sheet, place a teaspoon of filling in the center, then cover with another cookie.
• Press the edges together with a fork to seal.
• Repeat with remaining dough, spacing cookies 2 inches apart.
• Bake for 12 to 15 minutes in the preheated oven, or until edges are golden brown.
• Remove from cookie sheets to cool on wire racks.
• CAUTION: Filling will be extremely hot.

SURPRISE -FILLED COOKIES

Steps:

• Preheat oven to 300.
• In medium bowl, combine flour and baking powder. Mix well with whisk and set aside.
• In medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.
• Scoop tablespoons of dough, roll into 1-inch-diameter balls and place on ungreased cookie sheets, 1 inch apart. Witht he small end of a melon baller, scoop out the center of the dough balls. Be careful to not scoop all the way through the cookie. Place 1/2 teaspoon of jam in the center of each dough ball. Place scooped out dough back into the bowl to use to form more cookies.
• Bake 22-24 minutes or until light golden brown. Transfer to a cool flat surface.

RAISIN FILLED COOKIES - ZCMI RECIPE

Steps:

• For dough:.
• Cream together shortening and sugars.
• Add eggs, one at a time. Beating well after each addition.
• Stir in water.
• In a small bowl, mix flour, salt and soda.
• Add wet ingredients, mixing well.
• Divide dough into four parts.
• Roll each section into a 2 inch thick log.
• Wrap in plastic wrap or wax paper.
• Chill for several hours or overnight.
• For Filling:.
• Combine ingredients for filling in a saucepan.
• Stir and heat to boiling.
• Cook until thickened - then cool.
• Heat oven to 375 degrees.
• Using one roll of dough at a time, cut dough into 1/4 inch thick slices.
• Lay slices on a greased baking sheet, leaving ample space between cookies.
• Place a teaspoon of filling on dough.
• Place another slice of dough on top, dough slices can be left unsealed, or for a slight decoration, press together with tines of a fork.
• Bake 15 minutes or until lightly browned.
• Cool on rack, cookies freeze well.

LIBBIE'S RAISIN FILLED COOKIES

Steps:

• Cook filling: Place the 1/2 cup sugar and 1 cup ground raisins in food processor.
• Add cornstarch, 1/2 cup water and salt.
• When cooked and thick, add nuts.
• To make dough, combine rest of ingredients to a soft dough.
• Roll out thin.
• Cut with cookie cutter.
• Put teaspoon of filling on one cookie and then top with another cookie. Pinch edges together.
• Bake in moderate oven at 350 degrees Fahrenheit for about 10 minutes or until browned.

FILLED COOKIES II

Steps:

• 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.

MOLASSES FILLED COOKIES

Steps:

• Cream shortening with sugar.
• Add egg and molasses, beat well.
• Sift together flour, baking powder, salt, ginger and cinnamon.
• Add flour mixture.
• Beat well.
• Wrap in waxed paper and chill.
• Roll out 1/8" thick on lightly floured board.
• Cut dough with round cookie cutter about 2 inches in diameter.
• On bottom part of cookie place 1 teaspoon of mincemeat, with little of the liquid portion.
• Slash top of cookie to about 1/2" from sides.
• Pull back and place over bottom part and filling.
• Bake at 375 degrees for 10 minutes.