Title: Old-Fashioned Filled Cookies
Categories: Cookies
Yield: 36 servings
3 1/2 c Unbleached flour
2 ts Baking powder
1 ts Salt
2/3 c Butter; softened
3/4 c Brown sugar
3/4 c Granulated sugar
2 Eggs
1/3 c Milk
Raisin filling-
1 c Brown sugar
1 1/2 c Raisins (may need 1 3/4 c)
1 c Water
1 ts Lemon juice
1 ds Salt
1 tb Cornstarch
1 1/4 ts Cornstarch
2 tb Water
1/2 c Chopped nuts
Date filling-
1 c Brown sugar
2 tb Flour
1 pn Salt
1 c Water
1 c Chopped dates
2 ts Grated orange peel
1/2 ts Nutmeg
1 c Chopped nuts
Prepare the cookie dough first. Sift the flour, baking powder, and salt
together; set aside. In a large bowl, cream the butter and sugars
thoroughly. Add the eggs, milk and vanilla; beat at high speed for 2 min.
Lower the speed and add the flour mixture gradually. Refrigerate for at
least 3 hours.
To prepare the raisin filling, grind the rasins. You should have 1 cup of
ground raisins. In a medium saucepan combine raisins,brown sugar, water,
salt and lemon juice. Bring to a boil and simmer for 3 minutes. Combine the
2 T of water and cornstarch, use to thicken the raisin mixture. when cool
stir in the nuts.
To make the date filling combine the ingredients in a saucepan, bring to
a boil and cook for 3 minutes breaking the dates with a spoon. Remove from
heat, cool then add the nuts. Roll out the dough on a floured surface until
thin (1/8 in). Cut into 2 3/4 inch rounds with a cookie cutter. Place the
rounds on a oiled cookie sheet. Place a heaping ts of filling mixture on
the cookie round, top with another round, crimp the edges closed. Bake at
350 F. for exactly 8 minutes. The cookies will be pale yellow. Allow
cookies to remain on cookie sheet until almost cool. From Cooking from
Quilt Country by Marcia Adams.
