Filled Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 c. butter
1 c. sugar
2 3/4 c. all purpose flour
2 eggs
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 1/2 T. sour cream
1 tsp vanilla
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Directions: |
Directions:Cream together sugar and butter beating until light and fluffy. Sift flour, add baking soda, baking powder and salt. Mix eggs and sour cream and vanilla together. Begin to slowly add the flour to the creamed sugar and butter. Alternating between flour mixture and milk mixture until all is thoroughly mixed. Place the dough into the refrigerator to chill. This dough is very rich and will become too soft and sticky to roll out unless you keep it refrigerated. Remove small portions at a time to roll out. You may need to add just a little extra flour on the pastry sheet as you are working with the dough because of it becoming a little sticky as you work with it but becareful not to add too much extra flour. Cut your dough into about 3" circles. Lay them on a cookies sheet, there is no need to grease the cookie sheet since this is such a rich dough. Put a heaping spoonful of the filling of your choice. Place another circle of dough on top of the filling and press the two half's together to seal
Bake at 350º for 35 minutes or until nicely browned on the bottom.
I usually buy the long tube of apricot filling from the grocery store. There are also small jars of apricot, poppy seed and raspberry filling you can use. |
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Personal
Notes: |
Personal
Notes: I usually double this recipe and it makes about 5 doz. I have a pampered chef cookie cutter that has a spring loaded top. I use it to cut out my circles, then after placing the top circle on over the filling you just need to press the top of the cookie cutter down and an insert inside the cutter comes down and seals the two pieces nicely together. You have to make sure you cutter is kept well floured so that when you press the top and bottom together the dough doesn't stick to the cutter.
Prick the top of each cookie with a fork to let the steam from the filling escape. These cookies are not to be sealed in an air tight container or they will draw moister from the filling and make you cookies soggy. Mom always just kept them in one of her roasters till she was ready to serve them. The lid kept the cookies from drying out but didn't seal it up to tight so as to let them become soggy.
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