GRANDMA'S DATE FILLED COOKIES
These cookies have two layers of delicious and light sugar cookies sandwiched with date filling. I even loved these as a kid, when dates weren't COOL!
Provided by Epi-curious
Categories Dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Mix in a sauce pan the dates, sugar and TBSP of flour, water, and lemon juice. Cook this for about 5 minutes on a medium heat, until all are blended well.
- Mix together the shortening, sugar, and eggs.
- Stir in the 2 Tbsps. thick cream and l teaspoons vanilla.
- Sift together the 2 1/2 cups of flour, baking soda and salt. Add to shortening mix to form dough.
- Chill dough for at least 1 to 2 hours.
- Roll out dough in thin layers in small batches and cut with round cookie cutter.
- Put mixture (about a tbsp.) in the center between 2 thin cookies pressed together.
- Bake at 350 degrees on lightly greased sheet pan for 8-10 minutes or until bottoms are lightly browned.
Nutrition Facts : Calories 171.5, Fat 5.3, SaturatedFat 1.5, Cholesterol 17.2, Sodium 68.7, Carbohydrate 29.7, Fiber 1.1, Sugar 18.4, Protein 2.1
DATE FILLED SUGAR COOKIES
Provided by Emilie
Number Of Ingredients 14
Steps:
- Preheat oven to 375°
- Cream shortening and white and brown sugar. until fluffy. Add egg, milk, and vanilla, beating well. Sift dry ingredients together and add to creamed mixture. Mix well. Chill dough at least an hour.
- Meanwhile, make date filling by combining chopped dates, sugar and water in a saucepan. Bring to a boil. Cover and simmer about five minutes, stirring occasionally. Add lemon juice and salt. Cool.
- On floured surface (or pastry cloth), roll half of the dough at a time to a little less than 1/8 inch. Cut with 2 1/2 inch round cookie cutter. (Recipe recommends cutting a small hole in the center of half the cookies for the top with a thimble. My mom has always skipped this step.) Place 1 tablespoon of prepared date filling in the center of each plain cookie bottom. Top with another round cookie (with small hole if you are following original recipe). Press the edges of each filled cookie together with the tip of a fork to seal. Bake on an ungreased cookie sheet at 375° for about 10 to 12 minutes.
MARY'S FILLED SUGAR COOKIES
This is another tried and true recipe from Grandma. She always made her own jams and jellies and depending on what fruit was in season that was the fruit of choice for these cookies. Best - Apricot!!! 2nd Strawberry or Raspberry -- You make the choice, they are all good.
Provided by Hill Family
Categories Dessert
Time 30m
Yield 36-42 serving(s)
Number Of Ingredients 8
Steps:
- Cream shortening, sugar and beaten egg.
- Mix in dry ingredients, then alternate mixing in with milk.
- Chill dough overnight or as long as it takes to make the dough easy to handle.
- Roll and cut into circles, one for the top and one for the bottom.
- Place the bottom circle on the greased cookie sheet, add one+ teaspoon jam/jelly in the center. With a moistened finger, wet the outside edge of the bottom circle, place the top circle over the bottom and seal the edges by pressing down. (You can do this with a fork if you prefer, like the edge of a pie crust).
- You can also put the jam on one side and flip the top over to make a half moon.
- Bake @ 350 degrees for 12-15 minutes or until the bottom edge is starting to brown.
GRANNY'S FILLED COOKIES
My granny always made these around Christmas. They are the easiest, best tasting cookies around. Be warned, they are addictive.
Provided by Kim Borris
Categories Desserts Cookies Filled Cookie Recipes
Yield 24
Number Of Ingredients 4
Steps:
- Mix cream cheese and butter well in large bowl until well blended and creamy.
- Add in flour slowly, beating well after each addition. Roll dough into 1-inch balls and wrap well in cellophane. Store in fridge overnight.
- Preheat oven to 350 degrees F (180 degrees C).
- Roll out dough balls flat and place a 1/2 teaspoon full of the jam in the center. Fold sides over and place on ungreased cookie sheet.
- Bake for 13-15 minutes until brown and the jam starts to bubble hard. Cool for 3 minutes and place on cooling rack. Sprinkle with powdered sugar if desired.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 21.8 g, Cholesterol 30.6 mg, Fat 11.1 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 6.9 g, Sodium 86.9 mg, Sugar 6.9 g
GRANDMA'S OLD FASHIONED FILLED COOKIES
Grandma made these cookies but Grandpa Carr handed them out to kids. He had a rule: If 2 cookies stick together you get them both. I usually make these with cherry or apricot filling now, but Grandma almost always used raisins.
Provided by Kathie Carr
Categories Cookies
Time 30m
Number Of Ingredients 16
Steps:
- 1. Cream together sugar, eggs, shortening, and vanilla. Sift together 5 cups flour, salt, cream of tartar, and soda. Add alternately with milk. Add last cup flour gradually. Dough should be soft. Chill thoroughly.
- 2. Combine ingredients for filling in saucepan. Cook for 10-15 minutes, stirring, until thickened. Cool. After dough and filling are chilled, roll dough 1/4 inch thick on floured board. Use a 2-inch cookie cutter dipped in flour. Cut out cookies and place on lightly greased cookie sheet 2 inches apart. Place 1 heaping teaspoon of filling on cookie circle, then top with another cookie circle. Press edges together with a fork and prick top of cookies to allow steam to escape. Bake at 350 degrees for 10-15 minutes until golden brown. Time will vary by thickness of cookies and amount of filling used so watch closely while baking..
FILLED COOKIES I
You can use either raisins or dates in this recipe.
Provided by Althea W.
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 18
Number Of Ingredients 14
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.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 46.2 g, Cholesterol 20.7 mg, Fat 12.2 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 3.1 g, Sodium 109.9 mg, Sugar 27.9 g
JELLY-TOPPED SUGAR COOKIES
On busy days, I appreciate this fast-to-fix drop sugar cookie. Top each cookie with your favorite flavor of jam or jelly. -June Quinn, Kalamazoo, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat sugar and oil until blended. Beat in eggs, extracts and lemon zest. Combine the flour, baking powder, and salt; gradually add to sugar mixture and mix well. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Flatten cookies with prepared glass, redipping in sugar as needed. , Place 1/4 teaspoon jelly in the center of each cookie. Bake at 400° for 8-10 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 84 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 52mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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