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Old-fashioned Filled Cookies

Author/Submitted by: Cooking from Quilt Country by Marcia Adams
Servings: 36
Categories: Cookies / Desserts

3 1/2  cups  Unbleached flour
2  teaspoons  Baking powder
1  teaspoon  Salt
2/3  cup  Butter, softened
3/4  cup  Brown sugar
3/4  cup  Granulated sugar
2    Eggs
1/3  cup  Milk

1  cup  Brown sugar
1 1/2  cups  Raisins, up to 1 3/4 cups
1  cup  Water
1  teaspoon  Lemon juice
1  dash  Salt
1  tablespoon  Cornstarch
1 1/4  teaspoons  Cornstarch
2  tablespoons  Water
1/2  cup  Chopped nuts

1  cup  Brown sugar
2  tablespoons  Flour
1  piece  Salt
1  cup  Water
1  cup  Chopped dates
2  teaspoons  Grated orange peel
1/2  teaspoon  Nutmeg
1  cup  Chopped nuts

Prepare the cookie dough first. Sift the flour, baking powder, and salt together; set aside. In a large bowl, cream the butter and sugars thoroughly. Add the eggs, milk and vanilla; beat at high speed for 2 min. Lower the speed and add the flour mixture gradually. Refrigerate for at least 3 hours. To prepare the raisin filling, grind the rasins. You should have 1 cup of ground raisins. In a medium saucepan combine raisins,brown sugar, water, salt and lemon juice. Bring to a boil and simmer for 3 min. Combine the 2T of water and cornstarch, use to thicken the raisin mixture. when cool stir in the nuts. To make the date filling combine the ingredients in a saucepan, bring to a boil and cook for 3 minutes breaking the dates with a spoon. Remove from heat, cool then add the nuts. Roll out the dough on a floured surface until thin (1/8 in).Cut into 2 3/4 inch rounds with a cookie cutter. Place the rounds on a oiled cookie sheet. Place a heaping ts of filling mixture on the cookie round, top with another round, crimp the edges closed. Bake at 350 F. for exactly 8 minutes. The cookies will be pale yellow. Allow cookies to remain on cookie sheet until almost cool.

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