Old-Fashioned Filled Cookies Recipe
What a yummy looking recipe for Old-fashioned Filled Cookies? I will prepare this Old-fashioned Filled Cookies as Dessert for a get-together I am soon going to host. This yummy yummy Old-fashioned Filled Cookies recipe is a gift of the European cuisine. In case you try out this Old-fashioned Filled Cookies, make it a point to get back with your feedback and comments .
Ingredients
Cookie Dough:
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter or regular margarine, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract, or 1 tablespoon grated
lemon peel
Filling:
1 pkg (8 oz) pitted dates, cut up
1/2 cup sugar
1 teaspoon grated lemon peel
1/4 cup lemon juice
1/2 cup coarsely chopped walnuts
Directions
Sift flour with baking powder and salt; set aside.
In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter, sugar, eggs, and vanilla until light and fluffy.
Gradually stir in flour mixture until smooth and well combined.
Using rubber scraper, form dough into a ball.
Wrap in waxed paper or foil; refrigerate several hours, or overnight.
Divide dough into 4 parts; refrigerate until ready to use.
Meanwhile, make Filling: In small saucepan, combine dates and sugar with 1/2 cup water.
Cook, stirring and over medium heat, until mixture has thickened—about 5 minutes.
Remove from heat.
Stir in lemon peel, lemon juice, and walnuts.
Cool completely.
Preheat oven to 375F.
Lightly grease cookie sheets.
On lightly floured surface, roll dough, one part at a time, 1/8 inch thick.
With floured, 2-1/2-inch, round or scalloped cookie cutter, cut out cookies.
Reroll trimmings, and cut.
Using spatula, place half the cookies, 2 inches apart, on cookie sheets.
Spread 1 teaspoon filling over each cookie; cover with another cookie.
With floured fork, seal edges firmly; also prick center of top.
Bake 10 to 12 minutes, or until lightly browned.
Remove to wire rack; cool.
Makes 3 dozen.
In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter, sugar, eggs, and vanilla until light and fluffy.
Gradually stir in flour mixture until smooth and well combined.
Using rubber scraper, form dough into a ball.
Wrap in waxed paper or foil; refrigerate several hours, or overnight.
Divide dough into 4 parts; refrigerate until ready to use.
Meanwhile, make Filling: In small saucepan, combine dates and sugar with 1/2 cup water.
Cook, stirring and over medium heat, until mixture has thickened—about 5 minutes.
Remove from heat.
Stir in lemon peel, lemon juice, and walnuts.
Cool completely.
Preheat oven to 375F.
Lightly grease cookie sheets.
On lightly floured surface, roll dough, one part at a time, 1/8 inch thick.
With floured, 2-1/2-inch, round or scalloped cookie cutter, cut out cookies.
Reroll trimmings, and cut.
Using spatula, place half the cookies, 2 inches apart, on cookie sheets.
Spread 1 teaspoon filling over each cookie; cover with another cookie.
With floured fork, seal edges firmly; also prick center of top.
Bake 10 to 12 minutes, or until lightly browned.
Remove to wire rack; cool.
Makes 3 dozen.
