Ever since the temperatures started dropping,
I’ve been hungering to bite into a filled sugar cookie – so, today, I
declared a “Queen’s Day” … and did nothing all day long but laze
around my humble castle, scenting the atmosphere with homemade cookies baking
😊
It was a fine day in the realm of Valerina,
today 😊
I like cookies. Bob liked cakes. I catered to
both our whims … and on occasion, I baked a pie just to even the playing field 😉
Heart – ‘Even It Up’ song: (https://www.youtube.com/watch?v=XLhxF-Un39k)
Today, I deviated a bit concerning the cookie
filling for this particular recipe, because I had in mind a different {want}: **Apricot-Blueberry Filling Recipe
follows at end of original recipe 😉 But I am posting this filled sugar cookie recipe in its
original text … and you can do whatever filling you want to do.
I also do not cut out the center
of the top cookie when I make my cookies: I like mine to look like little sugar
cookie “pies”; and I don’t want to waste any portion of a cookie! 😊
FILLED SUGAR COOKIE Recipe ~2 dozen cookies
1 cup Sugar * ¾ cup Shortening (part butter or margarine) * 2 Eggs * 1 teaspoon Vanilla * 2½ cups all-purpose Flour * 1 teaspoon Baking Powder * 1 teaspoon Salt
Mix sugar, shortening, eggs, and vanilla;
stir in remaining ingredients. Cover and refrigerate for at least 1 hour.
Heat oven to 400-degrees.
Cut dough into 48 rounds with a doughnut cutter (remove center hole cutting piece). Divide the rounds in 24 pieces x 2 – and placing the hole cutter back in place, cut center holes out of 24 of the rounds.
Place uncut rounds on a lightly greased
cookie sheet. Top with Raisin Filling or Cherry-Apricot Filling (recipes
follow); spreading almost to edges: top with remaining rounds. Press edges
together with fingers or floured fork tines.
Sprinkle tops with sugar, and bake until very
lightly browned – about 6 to 8 minutes.
Raisin Filling: 1¾ cups Raisins * ¾ cup Water * ½ cup Sugar * 2 Tablespoons all-purpose 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; cool. Spoon 1 Tablespoon of mixture onto a solid
cookie round as described in cookie recipe above.
Cherry-Apricot Filling: ½ cup Sugar * 1 tablespoon + 1
teaspoon Cornstarch * ½ cup Water * ¼ cup Maraschino Cherry juice * 1/3 cup chopped Maraschino Cherries * 1/3 cup cut-up dried Apricots
Mix sugar and cornstarch in a saucepan. Stir
in remaining ingredients; heat to a rolling boil. Boil and stir 1 minute; cool.
Spoon 1 Tablespoon of mixture onto a solid cookie round as described in
cookie recipe above.
**MY
COOKIE FILLING: I have apricot preserves that needs eating … and I have an abundance of frozen fresh blueberries from my
garden bushes; the combo sounds tasty, so that’s what I’m going to do 😉
Apricot-Blueberry Filling: 2/3 cup Apricot Preserves * 2/3 cup frozen Blueberries
Blend the jam and berries; spoon 1 teaspoon of mixture onto 24 solid cookie rounds & top each filled round
with another solid cookie round – closing each round with floured fork tines. Bake
as described in cookie recipe above.
Now, I’m going to finish the day with another
pleasurable enjoyment – there’s only 43 pages left … easy peasy.
I love these laid-back ‘Queen
days’; I’m going to have to declare them
more frequently in 2023 😊
And I may just get rid of my “skinny jeans”
pile, altogether 😉; at 66 years of age (December 29th), I’ll
probably never see my {normal weight} ever again, this side of Heaven (https://jeastofeden.blogspot.com/2022/11/jeggings-updated-with-ease-patches.html).
And, honestly? That’s okay with me.
Starvation doesn’t appeal to me.
I believe another cookie is calling out to me ...
