Filled Sugar Cookies
Author/Submitted by: Betty Crocker's Cookbook
margarine or butter,
cream of tartar
cut-up dates or
*If using self-rising flour,
baking soda and cream of tartar.
Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in
remaining ingredients except granulated sugar. Cover and refrigerate at
least 2 hours.
Cook raisins, sugar, nuts and water, stirring constantly, until mixture
thickens; cool. Roll dough 1/8 inch thick. Cut into 24 circles with
2-1/2-inch doughnut cutter that has center removed. Replace center and cut
out 24 circles with doughnut cutter. Place whole circles on lightly
greased cookie sheet. Top with raisin mixture, spreading almost to edges.
Top with remaining circles. Press edges together with floured fork.
Sprinkle tops with granulated sugar. Bake 8 to 10 minutes or until light
brown; cool. 2 DOZEN COOKIES; 245 CALORIES PER COOKIE.