Filled Cookies II

Filled Cookies II Recipe - Delicious & Easy to Make

Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 24

Introduction

Filled Cookies II are a delicious and classic treat that are perfect for any occasion. These cookies are filled with a sweet and flavorful raisin filling that pairs perfectly with the buttery cookie dough. They are sure to be a hit with family and friends!

History

Filled Cookies II have been a popular dessert for generations. The recipe has been passed down through families and is a beloved treat for many. These cookies are often made during the holiday season or for special occasions.

Ingredients

Basic Dough

1 cup of sugar
0.5 cup of shortening
1 egg
0.5 cup of milk
3.5 cups of flour
3 tsp of baking powder
0.5 tsp of salt
1 tsp of vanilla

Filling

0.5 cup of sugar
1 tbsp of flour
1 cup of chopped raisins
0.5 cup of water

How to prepare

First, mix the ingredients in the given order, sifting the flour with the baking powder and salt before adding it.
Roll the dough thin, cut it, and place it in greased pans.
Place a teaspoon of filling on each cookie, making sure it doesn't spread to the edge. Then, place another cookie on top and press down the edges.
Bake the cookies in shallow pans in a moderate oven (380 – 390°F or 199°C).

Filling

Mix the sugar and flour together.
Add the mixture to the other ingredients.
Cook the mixture until it thickens, stirring constantly.

Variations

Try using different types of dried fruit in the filling, such as chopped apricots or cranberries.
Add a sprinkle of cinnamon or nutmeg to the filling for extra flavor.

Cooking Tips & Tricks

Make sure to roll the dough thin to ensure that the cookies bake evenly.

- Be sure to seal the edges of the cookies well to prevent the filling from leaking out during baking.

- Keep an eye on the cookies while they are baking to ensure they don't overcook and become too crispy.

Serving Suggestions

Filled Cookies II are perfect for serving with a cup of tea or coffee as a sweet snack.

Cooking Techniques

Be sure to bake the cookies in shallow pans to ensure they cook evenly.

- Keep an eye on the cookies while they are baking to prevent them from burning.

Ingredient Substitutions

If you don't have raisins, you can use chopped dried apricots or cranberries instead.

- You can use butter instead of shortening in the cookie dough for a richer flavor.

Make Ahead Tips

Filled Cookies II can be made ahead of time and stored in an airtight container for up to a week.

Presentation Ideas

Serve Filled Cookies II on a decorative platter with a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Filled Cookies II pair well with a glass of milk or a scoop of vanilla ice cream for a delicious dessert.

Storage and Reheating Instructions

Store Filled Cookies II in an airtight container at room temperature for up to a week. They can also be frozen for longer storage. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Filled Cookies II contains approximately 180 calories.

Carbohydrates

Each serving of Filled Cookies II contains approximately 25 grams of carbohydrates.

Fats

Each serving of Filled Cookies II contains approximately 8 grams of fat.

Proteins

Each serving of Filled Cookies II contains approximately 2 grams of protein.

Vitamins and minerals

Filled Cookies II are not a significant source of vitamins and minerals.

Alergens

Filled Cookies II contain wheat, eggs, and dairy.

Summary

Filled Cookies II are a sweet and indulgent treat that should be enjoyed in moderation due to their high sugar and fat content.

Summary

Filled Cookies II are a classic and delicious treat that are perfect for any occasion. With a sweet raisin filling and buttery cookie dough, these cookies are sure to be a hit with family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. I had always loved baking, and the thought of trying out a new recipe for filled cookies was thrilling. It was a recipe that had been passed down to me by my dear friend, Mrs. Jenkins, who had learned it from her own grandmother many years ago.

Mrs. Jenkins had invited me over for tea one afternoon, and as we sat sipping our Earl Grey, she suddenly got up and disappeared into the kitchen. I could hear her rummaging through her recipe box, and when she came back, she had a worn piece of paper in her hand.

"Here, my dear," she said, handing me the recipe. "These filled cookies are a family favorite. I thought you might enjoy making them yourself."

I eagerly took the recipe from her and studied it closely. The ingredients were simple enough - flour, sugar, butter, and a few others - but it was the filling that intrigued me. A mixture of chopped nuts, honey, and cinnamon, it sounded absolutely delicious.

Mrs. Jenkins must have seen the look of excitement on my face, because she smiled and said, "I'll show you how to make them. It's really quite easy once you get the hang of it."

And so, we spent the afternoon baking together. Mrs. Jenkins patiently guided me through each step of the recipe, showing me how to mix the dough just right and how to shape the cookies so that they would hold the filling inside. By the time we were done, the kitchen was filled with the warm, sweet scent of freshly baked cookies.

As we sat down to enjoy our creation, Mrs. Jenkins told me stories of her own grandmother, who had been an expert baker in her own right. She had passed down the recipe for these filled cookies to Mrs. Jenkins, who, in turn, had now passed it down to me.

I was filled with a sense of pride as I bit into one of the cookies. The outer shell was crisp and buttery, while the filling was sweet and nutty. It was a perfect combination of flavors and textures, and I knew that this recipe would become a favorite in my own family as well.

Over the years, I have made these filled cookies many times. I have tweaked the recipe here and there, adding my own personal touch to it. Sometimes I use almonds instead of walnuts, or I drizzle a bit of chocolate on top for an extra bit of decadence.

But no matter how I choose to make them, these filled cookies will always remind me of that afternoon spent baking with Mrs. Jenkins. They are a link to the past, a connection to the generations of women who came before me and who shared their love of baking with me.

And so, as I pass this recipe on to you, my dear grandchild, I hope that you will enjoy making these filled cookies as much as I have. May they bring you joy and comfort, and may they remind you of the love that has been passed down through our family for generations.