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Saturday, August 4, 2018


I had a hankering for filled sugar cookies tonight, so I dug out my recipe and got busy making them ;-)

I remember these cookies from my childhood; my mother always filled them with Raisin Filling, which we all liked. Fancier people filled them with Cherry-Apricot Filling (both filling recipes below).

I cheated and filled my cookies with ready-made Strawberry Jam :-)

FILLED SUGAR COOKIE DOUGH ~About 2 dozen cookies

1 cup granulated White Sugar * ¾ cup Shortening (part Butter, softened) * 2 Eggs * 1 teaspoon Vanilla (or ½ teaspoon Lemon Extract) * 2-1/2 cups Flour * 1 teaspoon Baking Powder * 1 teaspoon Salt

Mix sugar, shortening, eggs, and vanilla; stir in remaining ingredients. Cover and refrigerate at least 1 hour.

While dough is chilling, prepare your filling … or do as I did, and simply use a jar of ready-made Strawberry Jam.

==Raisin Filling: 1-3/4 cup Raisins * ¾ cup Water * ½ cup granulated White Sugar * 2 Tablespoons Flour * 1 Tablespoon Lemon Juice

Heat raisins and water to boiling; reduce heat. Cover and simmer 5 minutes. Mix sugar and flour – stir into raisin mixture. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in lemon juice and cool.

==Cherry-Apricot Filling: ½ cup granulated White Sugar * 1 Tablespoon PLUS 1 teaspoon Cornstarch * ½ cup Water * ¼ cup Maraschino Cherry juice * 1/3 cup Maraschino Cherries, chopped * 1/3 cup dried Apricots, cut up

Mix sugar and cornstarch in saucepan. Stir in remaining ingredients; heat to a rolling boil. Boil and stir 1 minute: cool.

INSTRUCTIONS: Heat oven to 400-degrees. Using only half the dough at a time, cut 48 rounds with doughnut cutter that has the center removed; then cut out the centers of 24 of the smaller center of the doughnut cutter.

Place uncut rounds on a lightly greased cookie sheet; top with filling of your choice – spreading almost to the edges. Top with remaining rounds so the filling shows through holes of top cookie round: press edges together with a floured fork and place in oven.

Bake until light brown, about 6 to 8 minutes. Remove from oven and cool on wire cookie rack. When cool, enjoy!